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A  COURSE  OP  LECTURES 


PRINCIPLES  OF  DOMESTIC  ECONOMY 


AND   COOKEKY, 


BY  MISS  JULIET  CORSON, 


Superintendent  of  the  New  York  School  of  Cookery. 


Delivered  in  the  Farmers'  Lecture  Course  of  the 

College  of  Agriculture  of  the 

University  of  Minnesota. 


APPENDIX  TO  SUPPLEMENT  I. 

POURTH  BIENNIAL  REPORT  OF 

Board  of  Regents  of  the  University  of  Minnesota. 

1886. 


ST.  PAUL,  MINN.: 
•      The  Pioneer  Press  Company. 

1887. 


^-.S-j^- 


A  COURSE  OF  LECTURES 

ON  THE 

PRINCIPLES  OF  DOMESTIC  ECONOMY 

AND  COOKERT, 

BY  MISS  JULIET  CORSON, 

*  Saperintendent  of  the  New  York  School  of  Cookerj. 

Delivered  in  the  Faemers'  Lecture  Course  of  the 

College  of  Agriculture  of  the 

University  of  Minnesota. 


APPENDIX  TO  SUPPLEMENT  I. 

FOURTH  BIEMIiL  REPORT  OP 

Board  of  Regenft  of  the  University  of  Minnesota. 
1886. 


/ 


^:^ 


^ 


^ 


H- 


.pV 


PREFACE. 


The  following  lectures  were  delivered  in  the  ^'Farmers  Lecture 
Course,''  at  the  College  of  Agriculture,  Minneapolis,  during  the 
session  of  1884.  The  topics  selected  at  previous  sessions  had 
been  such  as  to  especially  interest  the  male  members  of  the  large 
classes  in  attendance,  and  it  was  considered  no  more  than  fair 
to  the  women  of  the  State  that  attention  should  be  given  to  such 
matters  as  would  aid  them  in  the  conduct  of  home  duties.  In- 
fluenced by  this  desire,  I  secured  the  services  of  Miss  Juliet  Cor- 
son, the  superintendent  of  the  New  York  School  of  Cookery,  and 
so  widely  known  wherever  the  English  language  is  spoken,  by 
her  publications  and  writings  upon  all  topics  relating  to  domes- 
ti(i  economy.  The  interest  manifested  in  this  course  of  lectures 
by  the  ladies  of  Minnesota  was  shown  by  the  crowded  audiences 
present  at  each  exercise,  nearly  1,200  of  whom  registered  their 
names  and  addresses,  a  list  of  which  is  appended  to  this  re- 
port. 

The  lectures  were  familiar,  extemporaneous  discourses  upon 
the  topics  under  discussion,  and  the  lecturer  was  surrounded  by 
all  the  appointments  of  a  well-ordered  kitchen.  The  dishes  as 
prepared  were  passed  to  the  audience  for  examination  and  criti- 
cism, and  full  opportunity  allowed  for  discussion.  This  state- 
ment is  necessary  to  explain  the  colloquial  character  of  the  dis- 
courses. 

In  placing  these  lectures  before  the  public  the  editor  does  but 
simple  justice  to  Miss  Corson  in  stating  that  circumstances  have 
prevented  the  preparation  by  her  of  a  finished  report,  and  have 
compelled  the  publication  of  the  notes  taken  af  the  ^'cooking 
lessons."  But  if  the  form  of  the  instruction  is  devoid  of  rhetor- 
ical style,  the  editor  guarantees  ?ts  accuracy. 

Although  Miss  Corson  is  a  steadj^  worker,  her  usefulness  is 
curtailed  by  serious  illness.  In  this  instance,  therefore,  indulg- 
ence is  claimed  for  the  method.  Whatever  graces  of  literature 
the  reader  seeks,  may  be  found  in  the  author's  other  published 
works;  here  the  public  is  entreated  to  accept  a  very  plain  rec- 
ord of  the  work  done  at  the  State  University  by  Miss  Corson. 


186636 


4  BIENNIAL  REPORT 

A  word  of  explanation  is  due  to  the  members  of  the  class,  who 
were  promised  copies  of  these  lectures.  I  had  full  reports  taken 
at  the  time,  by  a  stenographer.  They  were  written  out  shortly 
ufter,  and  sent  to  Miss  Carson,  as  by  her  request,  for  review; 
but  owing  to  her  protracted  and  nearly  fatal  illness  and  very 
slow  recovery,  these  notes  have  only  recently  been  returned  to  me. 
I  hope  this  statement  will  relieve  me  from  any  charges  of  neglect, 
which  the  ladies  might  otherwise  be  disposed  to  make. 

Edward  D.  Porter, 

Professor  in  Charge. 


INTEODUCTION. 


This  course  of  lectures  is  designed  to  meet  the  wants  of  two 
classes  of  persons: 

First — Those  who  are  experienced  housekeepers,  familiar 
with  the  principles  and  practice  of  cookery,  but  who  desire  in- 
formation concerning  the  preparation  of  the  finer  dishes  of  the 
modern  school. 

Second — The  young  ladies  in  attendance  at  the  University  and 
others  like  them,  who  have  had  their  time  and  attention  so  en- 
grossed with  studies  and  other  duties  that  they  have  not  had 
the  opportunity  to  qualify  themselves  in  this  most  important 
branch  of  a  woman's  education. 

To  meet  the  wants  of  the  first  class,  the  morning  exercises 
will  be  devoted  to  the  preparation  of  palatable  and  nutritious 
dishes,  suitable  for  every  day  use  in  families  of  moderate  means, 
and  some  of  the  finer  dishes  will  be  introduced. 

As  the  afternoons  are  the  only  times  at  which  the  young 
ladies  of  the  University  can  be  present,  these  sessions  will  be  de- 
voted to  practical  illustrations  of  the  elementary  principles  of 
household  management  and  cookery.  As  time  permits,  some  of 
the  salient  points  in  the  chemistry  of  food  and  the  physiology 
of  nutrition  will  be  briefly  discussed. 


UNIVERSITY   OF  MINNESOTA. 


BILL  OF  FARE 

FOR 

THE  HOUSEKEEPERS'  COURSE, 


First  Day. 

Soup  Stock. 
Boiled  SalmoD,  with  Cream  Sauce. 

Potatoes,  Stewed  in  Butter. 

Quail,  boned  and  broiled. 
Omelettes. 


Second  Day. 

Clear  Soup. 

Caramel  for  coloriug  Soups  and  Sauces. 

Baked  Whitefish. 

'  Beefsteak,  broiled  and  fried.  Baked  Apple  Dumplings.» 


Third  Day. 

Cream  of  Salmon. 
Shoulder  of  Lamb,  boned  and  roasted. 
Forcemeat  for  Meats. 

Potatoes,  broiled  and  baked. 
Cheese  Crusts. 


Fourth  Day. 

Pea  Soup  with  Crusts. 
Salt  Codfish,  stewed  in  Cream. 

Venison  with  Currant  Jelly. 
Stewed  Carrots.  Cabinet  Pudding. 


Fifth  Day. 

Tomato  Soup.  Fried  Pickerel. 

Beef,  a  la  mode  Eolls. 
Puree  of  Spinach. 

Caramel  Custard. 


Sixth  Day. 

Oyster  Soup. 

Oysters,  broiled  and  fried. 

Oysters  with  Bacon.  Mobile  Roast  Oysters. 

Welsh  Rarebits. 


BIENNIAL  REPORT 


THE  UNIVERSITY  COURSE. 


AT  2  P.  M.  DAILY. 


First  Bay — Soup  Making,  and  Stews. 

Second  Day — Good  Breads,  Plain  Pastry  and  Puddings. 

Third  Day — Fish  and  Poultry.. 

Fourth  Day — Meats  and  Vegetables. 

Fifth  Day — Cheap  Dishes  and  Eewarmed  Foods. 

Sixth  Day — Cookery  for  the  Sick. 

Tea,  Coffee,  Omelettes,  Sauces,  and  various  small  djshes  will 
be  treated  when  the  occasion  offers. 


The  last  half  hour  of  each  day  will  be  devoted  to  the  discus- 
sion of  questions  referring  to  the  subject  in  hand,  and  to  the 
testing  of  dishes  cooked. 


UNIVERSITY  OF  MINNESOTA. 


FIRST  LECTURE. 

Our  lesson  this  morning,  ladies,  will  consist  of  the  preparation 
of  what  is  called  soup  stock,  or  beef  broth,  which  is  the  basis  of 
many  kinds  of  soup;  it  is  very  easily  made,  simple  in  its  compo- 
sition, and  exceedingly  nutritious;  the  other  dishes  to  be  made 
are  boiled  salmon  with  cream  sauce;  potatoes,  stewed  in  butter ; 
and  quail,  boned  and  broiled.  I  give  you  the  boned  quail  to 
show  you  what  an  exceedingly  simple  operation  boning  is.  It 
is  supposed  to  be  very  difficult,  and  it  is  done  sometimes  in  curi- 
ous ways;  but  the  best  way  is  the  simplest  and  easiest.  If  we 
have  time  we  will  prepare  a  few  omelettes. 

As  I  shall  begin  with  soup  stock,  you*  will  take  your  receipt 
for  that.  For  each  quart  of  soup  stock  or  broth  which  you  in- 
tend to  make,  use  one  pound  of  meat  and  bone.  By  that  I  mean 
meat  and  bone  weighed  together.  The  cut  which  I  have  here 
is  from  the  upper  part  of  the  leg,  next  to  the  round.  You  can 
use  any  cut  of  the  leg,  the  shank,  which  is  the  lower  part  of  the 
leg,  or  the  neck;  any  of  the  cheaper  parts  of  meat^will  answer 
for  soup  meat.  First,  cut  the  meat  from  the  bone;  the  butcher 
will  always  do  that  for  you;  then  have  the  bone  broken  in  small 
pieces.  The  butcher,  of  course,  will  do  that  very  much  more 
easily  than  you  can  do  it.  Do  not  wash  the  meat;  wipe  it  all 
over  with  a  towel  wet  in  cold  water.  Put  the  bones  in  the  bot- 
tom of  the  souj)  kettle,  laying  the  meat  on  the  bones;  then  add 
cold  water  in  the  proportion  of  a  quart  to  each  pound  of 
meat  and  bones.  Set  the  soup  kettle  over  the  fire,  and  let  the 
broth  slowly  head  and  boil.  As  it  boils  a  scum  will  rise  to  the 
surface,  which  is  to  be  removed  in  case  you  are  preparing  stock 
for  clear  soup.  The  scum  is  composed  of  the  blood  and  the  al- 
bumen of  the  meat,  and  is  only  removed  for  the  purpose  of 
clarifying  the  soup.  It  is  nutritious,  and  for  that  reason  it 
should  always  be  saved.  In  France,  and  in  kitchens  where 
French  cooks  are  employed,  this  scum  is  used  either  in  thick 
soup — for  instance,  in  vegetable  soup,  such  as  I  shall  make  this 
afternoon — or  put  into  brown  sauces  or  gravies.  Remember,  it 
is  nothing  that  is  to  be  thrown  away;  it  is  to  be  saved  because 
it  is  both  nutritious  and  savory.     It  adds  flavor  and  nutriment 


8  BIENNIAL  REPORT 

to  any  dish  to  which  it  is  added.  While  the  soup  meat  is  being- 
boiled  for  the  first  time,  prepare  the  vegetables.  For  three  or 
four  pounds  of  meat,  which  will  make  as  many  quarts  of  soup, 
use  one  medium-size  carrot,  which  is  to  be  scraped,  a  turnip, 
which  is  to  be  peeled,  and  an  onion,  which  is  also  to  be  peeled, 
in  such  a  way  as  to  prevent  breaking  apart;  take  off  the  outer 
dry  skin  of  the  onion  without  trimming  it  closely;  do  not  cut  it 
off  at  the  top,  because  in  that  way  you  will  cause  the  [layers  to- 
break  apart.  After  the  onion  is  peeled  stick  a  dozen  whole 
cloves  into  it.  The  cloves  are  added  to  the  soup  for  the  purpose 
of  flavoring  it.  You  very  often  hear  the  remark  made  that  the 
cookery  of  certain  people  has  an  indefinable  taste,  exceedingly 
nice,  but  something  that  you  do  not  exactly  understand.  It  is- 
always  produced  by  a  combination  of  seasonings  and  flavorings. 
In  this  soup  I  shall  use  for  seasoning  not  only  the  cloves  in  the 
onions,  but  a  dozen  peppercorns — that  is,  unground  grains  of 
pepper,  instead  of  ground  pepper,  because  I  want  the  soup  to 
be  perfectly  clear.  I  shall  use  also  bay  leaves,  which  may  be 
new  to  some  of  you;  they  are  the  dried  leaves  of  the  laurel  or 
bay  tree,  and  can  be  bought  at  any  drug  store.  You  can  buy 
five  cents'  worth  of  them  and  they  will  last  you  a  year  or  more. 
The  seasoning  is  slightly  aromatic;  for  four  quarts  of  soup  use 
only  a  little  leaf,  or  a  piece  of  a  large  leaf;  use  also  a  blade  of 
mace,  and  a  sprig  of  any  dried  herb  except  sage. 

The  peppercorns,  the  bay  leaf,  the  blade  of  mace,  and  the 
sprig  of  sweet  herb  are  tied  in  the  midst  of  a  little  bunch  of 
parsley,  the  stalk  with  all  the  leaves  on,  and  if  it  is  ever  marketed 
here  with  the  root  on,  use  that  as  well;  the  root  of  the  parsley  has^ 
all  the  flavor  of  the  leaf  intensified,  and  you  have  only  ta 
thoroughly  wish  it,  and  then  use  it.  All  these  dried  herbs  are 
to  be  gathered  inside  of  the  parsley  and  tied  in  a  little  bunch; 
tie  the  parsley  by  winding  string  around  it,  inclosing  all  the 
dried  herbs;  this  little  bunch  is  called  in  cooking  books  a  fagot 
or  bouquet  of  herbs;  it  is  what  gives  soups  and  sauces  that  in- 
definable spicy,  delicate  flavor  so  much  liked. 

After  the  soup  stock  boils  remove  whatever  scum  has  risen,, 
put  in  the  fagot,  the  turnip,  the  carrot,  the  onion  stuck  with 
cloves,  and  for  the  four  quarts  of  soup  a  heaping  tablespoonful 
of  salt.  Keep  the  soup  stock  covered  as  much  as  possible  while 
it  is  heating;  and  after  you  have  put  in  the  vegetables  keep  ifc 
covered  all  the  time.  Let  it  boil  very  slowly.  *  After  all  the 
vegetables  are  in  set  the  kettle  back  so  that  the  heat  of  the  fire 


UNIVERSITY  OF  MINNESOTA.  9" 

strikes  from  one  side;  let  it  boil  from  one  side  and  gently;  in 
that  way  you  begin  the  clarifying.  You  will  find  if  you  boil  the 
stock  from  one  side,  and  very  gently,  then  when  you  strain  it 
after  it  is  done  it  already  will  be  as  clear  as  most  clear  soup. 
After  it  has  been  strained,  to-morrow,  we  shall  clarify  it  in  or- 
der to  show  the  process,  which  is  very  simple.  Then  it  will  be 
what  is  called  on  hotel  bills  of  fare  clear  soup. 

After  the  vegetables  have  been  added  let  the  stock  boil  for  at 
least  two  hours.  In  that  length  of  time  the  flavor  of  the  vege- 
tables and  the  nourishment  from  the  meat  will  be  extracted,  but 
not  the  gelatine  from  the  bones.  It  is  the  gelatine  in  the  bones 
which  makes  broth  or  stock  jelly  when  it  is  cold;  in  order  to 
extract  the  gelatine  it  is  necessary  to  boil  the  soup  meat  and 
bones  at  least  five  hours.  The  soup  can  be  strained  at  the  end 
of  two  hours,  or  boiled  five  or  six  hours,  keeping  it  covered  so 
that  none  of  it  wastes  or  evaporates.  When  the  soup  is  boiled, 
strain  it ;  use  an  earthen  bowl  or  jar;  set  a  colander  in  it,  and 
lay  a  towel  folded  twice  in  the  colander,  having  the  colander 
either  over  the  bowl  or  jar ;  pour  the  soup  into  the  towel,  and 
let  it  run  through  without  squeezing,  because  if  you  squeeze  the 
towel  you  will  force  small  particles  of  scum  through,  and  thils 
cloud  the  soup.  After  the  soup  has  run  through  the  towel  let  it 
cool;  do  not  cover  it  while  it  is  cooling  unless  you  are  afraid  of 
flies  or  insects  getting  into  it;  in  that  case  cover  it  with  a  sieve. 
If  you  cover  it  with  a  solid  earthen  cover  or  plate  the  steam 
arising  from  the  soup  will  condense  on  the  under  part  of  the 
cover  and  fall  back  into  the  soup  ;  if  the  weather  is  warm,  or  if 
it  is  a  close,  rainy  day,  the  steam  condensed  falling  back  into  the 
warm  soup  will  cause  it  to  sour.  For  this  reason  when  you  put 
away  a  dish  of  meat  or  vegetables  after  dinner  do  not  cover  them 
until  they  are  cold. 

BOILED  SALMON  WITH   CREAM   SAUCE. 

In  boiling  a  whole  fish,  or  a  large  piece,  use  cold  water.  If 
you  put  a  large  piece  of  fish  into  boiling  water,  the  outside  will 
be  cooked  before  it  is  done  near  the  bone.  Nothing  is  more  dis- 
agreeable than  a  piece  of  fish  half  raw  at  the  bone;  it  is  uneat- 
able. For  a  small  piece  of  fish,  such  as  I  have  here,  use  boiling 
salted  water  enough  to  cover  it,  and  boil  it  until  the  flakes  begin 
to  separate,  or  until,  by  testing  a  fin,  you  can  easily  pull  it  out. 
That  will  -probably  be,  if  you  use  cold  water,  soon  after  the. 
2 


10  BIENNIAL  KEPORT 

water  boils;  if  you  put  the  fish  into  boiling  water,  it  may  be  five 
or  more  minutes.  Boil  the  fish,  whether  it  is  large  or  small,  un- 
til you  can  pull  out  a  fin,  or  until  the  flakes  separate.  Then 
drain  it,  and  serve  it  with  any  nice  sauce.  To-day  I  will  make 
a  very  simple  one — cream  sauce.  Of  course  you  would  always 
make  the  sauce  while  you  were  boiling  the  fish,  taking  care  to 
have  both  done  at  the  same  time.  For  a  pint  of  sauce,  use  a 
heaping  tablespoonful  of  butter  and  a  tablespoonful  of  flour; 
put  them  in  a  saucepan  over  the  fire,  and  stir  them  together  un- 
til they  are  smoothly  mixed;  then  begin  to  add  hot  milk,  half  a 
cupful  at  a  time;  when  the  first  half  cupful  of  milk  is  stirred  in, 
put  in  another  half  cupful  and  again  stir  until  it  is  smooth;  con- 
tinue to  add  milk  until  you  have  used  a  pint,  or  until  the  sauce 
is  about  the  consistency  of  thick  cream.  There  will  always  be  a 
margin  there  'for  a  little  discretion,  because  some  flour  will 
thicken  very  much  more  than  others.  Flour  that  is  very  rich  in 
gluten  will  thicken  more  than  that  which  has  most  starch  in  it. 
But  you  have  there  about  the  right  proportions — a  tablespoon- 
ful of  floor,  a  tablespoonful  of  butter,  a  pint  of  milk.  Add 
more  or  less  milk  as  is  required  to  make  the  sauce  the  consist" 
ency  of  thick  cream,  or  of  a  thickness  which  will  coat  the  spoon; 
that  is,  if  you  dip  a  spoon  in  and  hold  it  up,  the  sauce  will  not 
all  run  off  like  water;  when  all  the  milk  has  been  used,  season 
the  sauce  with  a  level  teaspoonful  of  salt  and  about  a  quarter  of 
a  salt  spoon  of  white  pepper.  I  speak  of  white  pepper  particu- 
larly because  in  making  a  white  sauce,  if  you  use  the  ordinary 
black  pepper,  the  sauce  will  be  full  of  little  black  specks.  The 
white  pepper  is  quite  as  cheap,  quite  as  plentiful  as  the  black 
pepper;  all  the  grocers  keep  it,  and  its  flavor  is  nicer,  rather 
more  delicate,  scarcely  as  pungent  as  the  black  pepper;  there  is 
a  certain  biting,  acrid  flavor  in  the  black  pepper  which  does  not 
exist  in  the  white  pepper;  the  latter  contains  all  the  stimulating 
property  and  all  the  aromatic  flavor. 

After  the  same  is  finished,  keep  it  hot  by  setting  the  sauce 
pan  containing  it  in  a  pan  of  hot  water,  on  the  back  of  the 
stove.  A  perfectly  plain  white  sauce  (which  can  be  made  the 
basis  of  an  infinite  variety  of  other  sauces)  is  made  by  substitut- 
ing water  for  milk;  by  leaving  out  the  pepper  and  salt,  and  using 
sugar  for  sweetening,  you  can  make  a  nice  pudding  sauce.  If 
you  add  a  tablespoonful  of  chopped  parsley  to  a  pint  of  white 
sauce,  you  make  parsley  sauce.  Putting  a  few  capers  into  it, 
makes  caper  sauce.      A  teaspoonful  of  anchovies  dissolved  in  it 


UNIVERSITY  OF  MINNESOTA.  11 

makes  anchovy  saace.  It  is  easily  made  the  basis  of  a  great 
many  sauces,  the  name  of  which  depends  on  preferred  addition 
to  the  white  sauce.  Egg  sauce  is  made  by  adding  chopped  hard 
boiled  eggs  to  white  sauce. 

Question  hy  a  Lady.  Would  you  ever  substitute  cornstarch 
for  flour  ? 

Miss  Corson.  You  caa  if  you  wish.  You  must  use  your 
own  discretion  about  the  quantities.  Simply  get  the  thickness 
of  thick  cream. 

Question.     Is  it  better  to  use  a  porcelain  vessel,  or  will  tin  do? 
Miss  Corson,      Use  any  saucepan  made  of  material  thick 
enough  to  prevent  burning. 

Question.  Do  you  put  the  fish  right  into  the  water,  or  have 
you  a  fish  kettle  % 

Miss  Corson.  If  you  are  using  a  fish  kettle  you  will  have  a 
little  wire  frame.  You  can  lay  the  fish  on  that,  or  you  can  tie 
it  up  in  a  cloth,  if  you  wish  to. 

Question.     Then  how  can  you  tell  when  it  is  done? 
Miss  Corson.     If  you  tie  it  in  a  cloth  you  must  leave  a  little 
space  so  that  you  can  test  it. 

Question.  How  much  pepper  did  you  say  to  put  in  the  sauce  ? 
Miss  Corson.  About  a  quarter  of  a  salt  spoon;  that  is,  a 
good  pinch  of  pepper.  One  of  the  ladies  asked  me  about  using 
a  thick  sauce  pan  —  porcelain-lined  sauce  pan;  you  will  find  the 
advantage  of  thick  sauce  pans  of  all  kinds  is  that  they  are  less 
likely  to  burn  than  thin  ones.  The  thinner  the  metal  the  sauce 
pan  is  made  of,  the  more  likely  it  is  to  burn.  There  are  so  many 
different  kinds  of  utensils  that  every  lady  can  take  her  own 
choice.  Black  sauce  pans,  lined  with  tin  or  with  porcelain;  tin 
sauce  pans,  thin  ones,  and  thick  ones  made  of  block  tin. 
You  notice  that  I  use  copper  sauce  pans.  Coppers  are  the  most 
durable;  they  are  lined  with  tin,  and  they  have  to  be  relined 
about  once  a  year;  the  cost  of  relining  is  very  little — compar- 
atively little;  I  think  it  costs  me  about  three  cents  a  foot  to  have 
them  relined,  and  the  copper  never  wears  out.  If  you  buy  a 
copper  sauce  pan  you  have  got  something  that  lasts  you  all  your 
life,  and  you  can  leave  it  as  an  heirloom;  if  you  don't  want  to 
do  that,  you  can  sell  it  for  old  copper  for  nearly  as  much  as  you 
paid  for  it.  In  using  copper,  you  must  never  let  them  become 
bare  on  the  inside.  If  the  tin  wears  off  and  the  copper  is  ex- 
posed to  any  acid  in  the  food  cooked,  it  is  apt  to  form  a  poison- 
ous combination.  But  with  proper  care  and  cleanliness,  copper 
sauce  pans  are  pefectly  safe. 


12  BIENNIAL  REPORT 

Question.     Do  you  prefer  them  to  the  galvanized  iron  ! 

Miss  Corson.  Yes,  I  do,  on  the  score  of  cleanliness,  economy 
and  ease  in  cooking. 

Question:    Do  you  use  a  wooden  spoon  from  choice? 

Miss  Corson.  Yes;  of  course  you  can  understand,  ladies,  that 
•I  could  very  soon  scrape  the  tin  off  of  the  inside  of  a  sauce  pan 
with  a  metal  spoon,  a  knife,  or  anything  of  that  sort.  Copper 
sauce  pans  should  be  cleaned  with  a  rag,  a  little  Sapolio  and  hot 
water.  If  they  are  cleaned  as  fast  as  they  are  used  they  are  no- 
more  trouble  to  keep  clean  than  any  other  sauce  pan.  I  use  in 
stirring  simply  a  small  pudding  stick — an  old-fashioned  wooden 
pudding  stick.  It  does  not  scrape  the  sauce  pans,  and  there  is. 
no  danger  of  uncooked  ilour  accumulating  on  the  sticks,  as  it 
does  in  the  bowl  of  a  spoon.  If  you  are  stirring  with  a  spoon,, 
some  of  the  half-cooked  flour  might  get  in  the  bowl  of  the  spoon, 
and  then  your  sauce  would  have  the  taste  of  the  raw  flour.  I 
will  leave  the  stick  in  the  sauce  pan  and  pass  it  about  so  that 
you  caTi  see  what  I  mean.  Anyone  can  whittle  these  little  sticks- 
out,  using  any  kind  of  hard  wood.  Do  not  use  soft  wood.  You 
will  have  noticed,  ladies,  if  you  have  ever  put  sauce  of  this  kind, 
thick  sauce,  to  keep  hot,  it  may  have  grown  very  much  thicker 
by  standing;  in  such  case  add  a  little  more  milk  or  water,  and  a. 
little  more  seasoning  when  you  are  ready  to  use  it. 

Question.     How  do  you  make  perfectly  clear  sauce? 

Miss  Corson.  You  can  make  a  nearly  clear  thick  sauce  by 
using  arrow  root.  Of  course,  a  clear  thin  sauce  is  simply  sugar 
dissolved  in  water,  with  butter  or  flavoring  as  you  like. 

POTATOES,  STEWED  IN  BUTTER. 

The  potatoes  are  peeled  and  sliced  in  rather  small  slices  of 
even  size;  put  them  over  the  fire  in  enough  salted  boiling  water 
to  cover  them,  boil  them  until  they  begin  to  grow  tender;  not 
till  they  break,  but  just  till  they  begin  to  grow  tender;  after  the 
potatoes  are  boiled  tender  drain  them,  and  suppose  you  have  a  ' 
pint  bowl  fall  of  potatoes,  use  about  two  heaping  tablespoon- 
fuls  of  butter;  melt  the  butter  in  a  scant  half  cupful  of  milk. 
When  the  butter  is  melted  put  the  potatoes  into  it,  and  with  a 
spoon  lift  them  very  carefully  from  the  bottom,  always  without 
breaking  them,  until  they  have  absorbed  the  milk  and  butter;; 
then  season  them  with  salt  and  white  pepper,  and  they  will  be 
ready  to  serve.     Season  them  palatably;  I  could  not  give  you 


UNIVERSITY  OF  MINNESOTA.  13 

the  quantity  of  seasoning  because  it  would  depend  upon  the 
salt  that  the  potatoes  had  absorbed  from  the  water.  You  should 
taste  them  first  before  seasoning  at  all,  and  then  if  they  need 
any  more  salt  add  a  very  little  at  a  time.  If  you  simply  want 
the  potatoes  nicely  stewed  you  don't  add  so  much  butter,  a  scant 
tablespoonful,  and  milk  enough  to  moisten  them;  but  this  re- 
ceipt is  an  exceedingly  nice  one  —  rather  rich,  but  very  nice. 

(At  this  point  the  fish  was  done,  and  Miss  Corson  continued.) 

You  notice,  ladies,  that  I  take  off  the  skin  of  the  fish  before 
taking  it  up.  That  is  very  easy;  it  slips  off  easily,  and  without 
it  the  fish  is  much  nicer  to  serve  at  the  table.  In  serving  sauce 
with  fish  you  pour  some  around  it,  not  over  it;  or  you  serve  the 
fish  on  a  napkin,  and  the  sauce  in  a  dish,  as  you  prefer.  If  you 
serve  the  fish  in  a  folded  napkin  garnish  it  with  a  few  sprigs  of 
parsley,  if  you  can  get  them,  or  with  a  lemon  sliced,  if  you  do 
not  live — as  some  unfortunate  people  do — ^' fifty  miles  from  a 
lemon."  Lemons  are  very  nice  always  with  any  kind  of  fish. 
Parsley  can  be  bought  here  all  winter  long.  I  have  learned  that 
from  the  advertisements  in  the  papers  already;  and  a  little  of  it 
makes  a  great  difference  in  the  appearence  of  a  dish. 

Question.  Can  you  tell  us  how  we  can  tell  whether  a  frozen 
fish  is  stale  or  fresh  % 

Miss  Corson.  You  can  after  you  have  thawed  it  in  cold 
water;  you  can  tell  by  the  smell.  (Laughter.)  The  way  to  thaw 
frozen  fish  is  to  put  it  into  perfectly  cold  water  and  keep  it  in  a 
-cold  place  until  all  the  frost  is  drawn  out.  Of  course  the  most 
of  the  fish  in  this  market  would  be  frozen  in  the  winter.  This 
one  has  been  frozen. 

Question.     Can  you  tell  us  how  to  carve  a  whole  fish  ? 

Miss  Corson.  You  would  have  a  rather  sharp  knife  and 
spoon ;  a  fish  knife,  though  it  looks  pretty,  is  not  good  to  serve 
fish  with  because  it  is  apt  to  be  dull;  you  want  a  knife  that  will 
out  down  through  the  fish  without  tearing  it,  without  attemi)t- 
ing  to  cut  down  through  the  bone,  unless  you  know  where  the 
joints  are  located. 

Question.     Would  you  cook  a  fish  with  the  fins  ? 

Miss  Corson.  The  latest,  fancy  of  fish  lovers  in  I^ew  York, 
the  members  of  the  Ichotyophagus  Club,  who  are  supposed  to  be 
the  leaders  in  the  fashions  of  fish,  is  to  have  the  fish  served  with 
the  fins,  head  and  tail  on  ;  and  with  some  fish  they  want  even 
the  scales ;  and  then  they  simply  lift  off  the  skin,  the  entire 
skin,  before  they  begin  to  serve  it.     They  have  the  fish  thor- 


14  BIENNIAL  REPORT 

ougMy  washed  and  drawn,  and  then  cooked  with  the  scales  and 
fins  on.  You  can  judge  how  easy  it  would  be  to  do  that,  be- 
cause you  saw  how  easily  that  skin  came  off  this  fish.  The  skin 
comes  off  easily  if  the  fish  is  properly  cooked  —  cooked  enough. 
Question.  What  kind  of  fish  can  be  cooked  with  the  scales  on  f 
Miss  Corson.  I  think  the  black  bass,  and  some  kinds  of  sea 
fish.  The  idea  is  that  if  the  fish  are  not  scaled  they  will  keep 
their  flavor;  a  fish  properly  dressed  retains  enough  of  its  flavor 
even  if  it  is  scalded  before  it  is  cooked. 

OMELETTES. 

First,  I  will  make  a  plain  breakfast  omelette.  Use  for  two  or 
three  people  not  more  than  three  eggs.  You  can  not  very  well 
manage  more  than  three  in  an  ordinary  pan.  It  is  better  to 
make  several  omelettes,  especially  because  people  are  not  apt  to 
come  to  the  table  all  at  once,  and  an  omelette  to  be  nice  must 
be  eaten  directly  it  is  cooked.  Say  three  eggs;,  break  them  into 
a  cup  or  bowl;  add  to  them  a  saltspoonful  of  salt,  quarter  of  a 
saltspoonful  of  pepper,  and  mix  them  just  enough  to  thoroughly 
break  the  whites  and  yolks  together.  Put  over  the  fire  a  frying 
pan  with  a  heaping  teaspoonful  of  butter  in  it.  Let  the  butter  get 
hot.  If  you  like  an  omelette  brown  let  the  butter  begin  to  brown. 
After  pouring  the  eggs  into  the  hot  frying  pan  break  the  omelette 
on  the  bottom  of  the  pan  with  a  fork,  just  a  little,  so  that  you 
let  the  uncooked  part  run  down  on  the  bottom  of  the  pan.  I  do 
not  mean  to  stir  the  omelette  as  you  would  scrambled  eggs,  but 
just  break  it  a  little  until  it  is  cooked  as  much  as  you  want  it. 
French  breakfast  omelettes  are  always  cooked  so  that  they  are 
slightly  juicy  in  the  middle;  in  order  to  accomplish  that  result 
of  course  you  have  them  still  liquid  [before  you  begin  to  turn 
them.  When  the  omelette  is  done  as  much  as  you  want  it  run  a 
fork  under  one  side  of  it  and  fold  it  half  over,  then  fold  it  again; 
loosen  it  from  the  pan;  have  a  platter  hot,  and  turn  the  omelette 
out.     Serve  it  the  moment  it  is  done. 

^ext  1  will  make  a  light  omelette.  The  same  rule  —  three 
eggs,  whites  and  yolks  separate;  beat  the  whites  to  a  stiff  froth; 
add  seasoning  to  the  yolks  in  the  same  proportion  as  before;  mix 
the  yolks  slightly  with  the  seasoning;  after  the  white  has  been 
beaten  quite  stiff"  and  the  yolk  seasoned,  mix  them  very  lightly 
together;  have  a  heaping  tablespoonful  of  butter  in  the  frying 
pan  over  the  fire,  hot,  just  as  for  the  plain  omelette;  mix  the 


UNIVERSITY   OF  MINNESOTA.  15- 

whites  and  the  yolks  together,  without  breaking  down  the  white. 
Of  course  the  lightness  of  the  omelette  depends  on  keeping  all 
the  air  in  the  white  of  the  egg  that  you  have  beaten  into  it.  Put 
the  eggs  into  the  hot  frying  pan;  run  the  fork  under  the  ome- 
lette and  lift  it  from  the  pan  as  it  cooks;  lift  the  cooked  portions 
from  the  pan,  and  let  them  fall  back  on  the  top  of  the  omelette, 
taking  care  not  to  pat  the  omelette  down  at  all;  but  just  lift  the 
cooked  portions  and  let  them  fall  back  on  the  top  of  the  ome- 
lette, until  it  is  done  as  much  as  you  like.  Usually  this  omelette 
is  served  soft —  as  soft  as  ice  cream.  When  it  is  done  as  much 
as  you  want  it,  push  it  to  the  side  of  the  pan,  gently,  and  then 
turn  it  out  on  a  hot  platter.  Always  remember  that  the  success 
of  an  omelette  depends  upon  the  quickness  with  which  it  is 
made  and  served;  because,  in  the  first  place,  you  make  it  light 
by  beating  air  into  it;  then,  of  course,  the  heat  expands  the  air, 
and  that  makes  the  omelette  still  lighter;  and  you  must  get  it 
served  before  the  hot  air  escapes. 

BONING  QUAIL. 

After  the  quail  have  been  picked,  cut  the  wings  off  at  the  first 
joint,  cut  the  legs  just  above  the  joint  of  the  drum-stick.  Cut 
off  the  head,  take  out  the  crop,  cut  the  quail  down  the  backbone;, 
from  the  inside,  cut  the  joint  where  the  wing  joins  the  body; 
and  having  cut  that  wing  joint,  begin  and  cut  close  to  the  car- 
cass of  the  bird  till  you  get  down  to  the  leg  joint,  where  the  sec- 
ond joint  of  the  leg  unites  with  the  body;  break  that  joint,  and 
keep  on  cutting  the  flesh  from  the  carcass,  taking  care  not  to 
cut  through  the  carcass  so  that  you  strike  the  intestines  until 
you  reach  the  ridge  of  the  breast  bone;  close  to  the  breast  bone 
you  will  find  that  little  division  in  the  flesh  of  the  breast  which 
you  have  noticed  in  carving  chickens  and  turkeys;  it  is  called 
the  little  filet,  and  lies  close  to  the  breast  bone;  separate  this  nat- 
ural division  from  the  outside  of  the  breast.  Then  beginning 
again  on  the  other  side,  cut  close  to  the  carcass  of  the  bird  until 
you  have  reached  the  breast,  as  on  the  other  side.  ]N'ow  the  flesh 
is  loose  on  both  sides  of  the  bird,  and  needs  only  to  be  taken  off 
without  breaking  the  skin  of  the  breast.  You  would  bone 
chickens  and  turkeys  in  the  same  way.  Take  the  carcass  out 
entire.  Now  take  out  the  wing  and  leg  bones  from  the  inside. 
Do  not  tear  the  skin  of  the  bird  any  more  than  you  can  help. 
Kow  lay  the  flesh  on  the  table,  with  the  skin  down,  and  straight- 


16  BIENNIAL  REPORT 

en  it  out  a  little,  distributing  the  flesh  evenly  over  the  skin,  and 
it  is  ready  to  stuff.  If  I  were  making  boned  turkey  I  should 
have  it  all  ready,  just  like  this,  and  then  put  the  force  meat  in, 
draw  the  bird  up  over  the  force  meat,  and  sew  it  down  the  back. 
This  bird  is  simply  going  to  be  broiled.  Season  with  salt  and 
pepper.  In  preparing  boned  birds  you  can  use  any  kind  of 
force  meat — a  layer  of  sausage  meat,  or  any  kind  of  chopped 
cold  meat;  season  it  with  salt  and  pepper.  Put  the  birds  be- 
tween the  bars  of  the  wire  gridiron,  and  broil  them  with  a  very 
hot  fire.  The  gridiron  should  be  well  buttered,  so  that  the  birds 
can  not  stick.  By  the  time  the  bird  is  broiled  brown  on  both 
sides  it  will  be  done.  Of  course  you  do  half  a  dozen  or  a  dozen 
in  the  same  way  precisely.  Eemember,  ladies,  always,  that  to 
broil  you  should  use  the  hottest  fire  you  can  get — the  hottest 
and  the  clearest  fire,  because  part  of  the  success  of  broiling  de- 
pends upon  quickly  cooking  the  outside,  while  the  inside  of 
anything  you  are  broiling  still  remains  juicy.  If  you  had  a 
wood  fire  you  would  broil  over  the  fire.  If  you  broil  over  the 
fire  you  must  expect  the  blaze  to  rise,  and  you  must  naturally 
suppose  the  meat  will  be  smoked;  but  you  can  make  your  fire 
dear — that  is,  have  it  alive;  do  not  have  it  smoky  and  full  of 
unburnt  wood  or  coal;  have  a  clear  bed  of  coals  if  you  are  going 
to  broil  over  the  fire. 

Question.    Do  you  never  wash  the  birds  before  boiling  ? 

Answer.  E^o;  you  will  find  that  I  am  very  i^n-neat  about  that. 
In  the  first  place,  I  would  not  use  a  piece  of  meat  or  a  bird  of 
any  kind  that  was  really  dirty  enough  to  need  washing.  If  it 
had  anything  on  it  that  I  could  not  get  off  by  wiping  with  a  wet 
cloth,  I  simply  wouldn't  use  it.  If  you  wash  meat  or  poultry 
you  destroy  a  certain  amount  of  its  flavoring  and  take  away  some 
of  its  nourishment. 

Question.  Sometimes  a  bird  shot  will  have  a  great  deal  of  the 
blood  settle  in  the  breast  or  in  the  flesh. 

Miss  Corson.  Yes;  you  want  the  blood;  you  want  to  keep  the 
blood  there.  The  blood  is  a  part  of  the  nourishment.  The  idea 
of  washing  meat  comes  from  the  old  Hebrew  prohibition  which 
involved  the  removal  of  every  particle  of  blood.  You  know  that 
the  Hebrews  believed  that  the  blood  was  the  life  and  even  to  th  is 
day  every  particle  of  blood  is  taken  away  from  their  meat,  not 
only  by  washing  after  it  comes  into  the  house,  \  but  bt^fore 
that  by  the  treatment  it  receives  from  the  butcher.  The  1)1  ood 
is  a  part  of  the  nourishment,  and  you  want  to  keep  as  much  of 


UNIVl^RSITY   OF  MINNESOTA.  17 

it  as  you  can;  in  some  cooking  it  forms  a  very  important  part; 
for  instance,  in  cooking  a  hare  or  rabbit,  the  blood  which  es- 
capes in  the  dressing  is  saved  and  used. 

Question.     Would  you  treat  prairie  chicken,  grouse  or  part- 
ridge in  this  way  % 

Miss  Oorson.     Yes,  in  the  same  way. 

Question.     Not  if  you  were  going  to  roast  turkey? 

Miss  Corson.  One  of  my  good  friends  in  this  far  Northwest 
several  years  ago  sent  me  a  nice  recipe  for  making  a  fricassee  of 
chicken  which  I  will  tell  you.  The  recipe  said  that  after  the 
chicken  was  picked  you  might  wash  it  thoroughly  with  nice  soap, 
then  rinse  it.  (Laughter.)  Now  if  you  like  you  can  prepare  it 
that  way.  No,  you  will  find,  ladies,  that  if  you  use  a  cloth  well 
wet  in  cold  water  yoa  can  remove  all  objectionable  matter  from 
the  outside  of  meat  or  poultry.  Indeed,  if  a  piece  of  meat  or 
poultry  can  not  be  cleaned  with  a  wet  cloth,  it  is  not  clean 
enough  to  use.  One  lady  asks  me  about  keeping  meat  for  a  long 
time.  Of  course  that  is  a  question  of  taste  entirely,  whether  you 
like  meat  hung  a  long  time  or  whether  you  like  it  fresh.  Al 
meat,  when  it  is  first  killed,  whether  it  is  poultry,  or  game,  or 
the  ordinary  domestic  meat,  is  very  tender.  It  is  tender  until 
the  flesh  begins  to  grow  cold,  until  the  animal  heat,  etc.,  parts 
from  the  flesh.  Then  it  beomes  tough,  rigid  and  hard,  and  re- 
mains so  until  the  process  of  decomposition  begins.  I  do  not 
mean  until  it  begins  to  taint,  but  until  it  begins  to  decompose; 
at  that  point  it  begins  to  grow  tender;  it  is  still  fresh  and  good 
enough  for  food.  Remember  that  the  hanging  of  meat  is  for  the 
purpose  of  allowing  it  to  begin  to  decompose. 


LECTURE  SECOND. 


Our  lesson  this  afternoon  will  consist  of  some  plain  soups  and 
stews  of  meat.  I  shall  begin  with  a  soup, —  of  yellow  split  peas. 
For  four  quarts  of  soup  use  an  ordinary  cupful  of  yellow  split 
peas;  pick  them  over  and  wash  them  in  cold  water,  put  them  in 
a  saucepan  or  a  soap  kettle  with  two  quarts  of  cold  water.  Set 
the  saucepan  or  soup  kettle  over  the  fire  and  let  the  water  very 
gradually  heat.  When  it  boils  put  in  some  cold  water, — part 
of  a  cupful,  let  them  boil  again;  keep  on  putting  in  cold  water 
every  fifteen  or  twenty  minutes,  until  you  have  used  two  quarts 
3 


18  BIENNIAL  BEPORT» 

of  cold  water  besides  the  first  two  quarts.  The  object  of  adding- 
cold  water  slowly  is  this:  You  soften  the  peas  by  the  gradual 
heating  of  the  cold  water.  After  the  first  boiling  the  addition 
of  a  little  cold  water  lowers  the  temperature,  and  as  the  water 
heats  again  the  peas  are  gradually  softening;  so  that  within  an 
hour  and  a  half  or  two  hours  you  will  find  them  quite  tender 
enough.  You  will  notice  that  I  have  used  no  salt;  the  salt  would 
tend  to  harded  the  peas.  You  add  salt  after  the  soup  is  nearly 
finished.  The  old  way  of  soaking  the  peas  over  night  is  a  very 
good  one,  but  this  is  rather  better,  for  this  reason:  If  you  soak 
the  peas  over  night  you  destroy  a  small  portion  of  their  nutri- 
tive properties;  especially  if  you  make  the  soup  in  warm  water, 
there  will  be  a  slight  fermentation.  The  object  of  soaking  them 
over  night  is  simply  to  soften  them,  and  as  you  can  soften  them 
in  this  way  you  accomplish  the  same  purpose  by  adding  cold 
water  gradually.  You  will  notice  that  this  is  for  perfectly  plain 
pea  soup.  You  can  vary  it  by  adding  bones  of  cold  ham,  or  of 
cold  roast  beef;  you  can  boil  the  bones  with  the  peas.  In  that 
way  you  get  the  flavor  of  whatever  meat  you  add.  A  very  nice 
soup  is  made  simply  with  the  peas  without  any  meat,  by  the  ad- 
dition of  a  fried  onion,  for  that  soup  you  would  peel  and  slice 
an  onion  and  put  it  in  the  bottom  of  the  soup  kettle  with  a  table- 
spoonful  of  butter  or  drippings, — beef  drippings  or  poultry 
drippings, —  and  fry  it  light  brown;  then  put  on  the  peas  and  cold 
water  and  proceed  just  as  we  do  to-day  for  a  plain  pea  soup, 
without  any  addition  except  a  seasoning  of  salt  and  pepper,  and 
by  and  by  a  little  flour  and  butter,  which  I  shall  put  in  at  the 
close,  the  object  of  which  Iwill  explain  to  you  then. 

BEEF  AND  VEGETABLE  SOUP. 

For  four  quarts  of  soup  use  one  cu^jful  each  of  the  ingredients 
which  I  shall  name:  lean  beef  cut  in  half-inch  pieces;  carrot, 
which  must  first  be  scraped  and  then  cut  in  half-inch  bits;  tur- 
nip, which  must  be  peeled  and  then  cut  in  small  pieces;  rice^ 
picked  over,  washed  in  cold  water;  tomatoes,  peeled  and  sliced 
if  they  are  fresh;  but  if  you  use  canned  tomatoes  simply 
cut  them  in  small  pieces;  half  a  cupful  of  onion,  peeled  and 
chopped  rather  fine;  and  four  quarts  of  cold  water.  First  put 
the  water  over  the  fire  with  the  beef  in  it,  and  let  it  gradually 
heat;  while  it  is  heating  get  ready  all  the  other  ingredients  that 
I  have  spoken  of,  and  add  them  when  the  water  is  hot.     Don't 


UNIVERSITY  OF  MINNESOTA.  19 

add  salt  for  seasoning  until  after  the  soup  has  been  cooking  for 
a  little  while,  because  it  would  tend  to  harden  the  meat.  When 
the  soup  is  boiling,  put  in  all  the  other  ingredients;  and  after 
the  soup  has  cooked  for  an  hour,  season  it  with  salt  and  pepper. 
Cook  it  slowly  for  about  two  hours,  or  until  the  vegetables  are 
tender.  The  length  of  time  will  depend  somewhat  on  the  season 
of  the  year.  You  will  find  that  carrots  and  turnips,  like  all 
vegetables  wfiich  have  woody  fibre  in  them,  will  cook  more 
quickly  early  in  the  winter  while  they  stiil  have  their  natural 
moisture  in  them.  The  later  in  the  winter  it  grows  the  drier 
they  get,  the  harder  the  woody  fibre  is,  and  the  longer  it  will 
take  to  cook  them  tender.  So  you  will  cook  the  soup  until  the 
vegetables  are  tender;  and  then,  having  seen  that  it  is  palatably 
seasoned,  serve  it  with  all  the  vegetables  in  it.  You  notice  that 
this  is  a  thick  soup,  made  in  an  entirely  different  way  from  that 
which  I  made  this  morning.  I  think  some  of  the  ladies  are  here 
who  were  here  this  morning.  Then  we  were  making  clear  soup 
which  is  to  be  served  without  any  vegetables  in  it.  This  is  a 
good  hearty  soup  for  every-day  use;  in  fact  it  is  so  hearty  that 
you  can  make  the  bulk  of  a  meal  using  this  and  bread  or  pota- 
toes. When  all  the  vegetables  are  quite  tender  then  the  soup 
simply  is  to  be  served. 

Now,  while  I  am  preparing  the  soup,  I  want  to  say  a  little 
about  the  value  of  soup  as  a  food.  This  comes  properly  into  our 
afternoon  course  of  instruction.  Many  of  the  ladies  may  not 
have  thought  of  it  in  precisely  the  connection  in  which  I  am  go- 
ing to  speak  of  it.  Habitually,  Americans  do  not  use  soup. 
Some  have  grown  gradually  accustomed  to  have  soup  as  a  part 
of  their  every- day  dinner,  but  as  a  rule  people  have  it  once  or 
twice  a  week.  I  am  speaking  now  of  average  families.  As  a 
matter  of  fact,  it  ought  to  be  used  every  day,  because  it  is  not 
only  a  very  easy  form  in  which  to  obtain  nourishment,  but  you 
obtain  from  soup  that  which  you  would  not  get  fi'om  any  other 
dish;  that  is,  you  get  every  particle  of  the  nourishment  there  is 
in  the  ingredients  which  you  put  into  the  soap.  You  can  make  a 
perfectly  nutritious  and  palatable  meal  with  soup  at  about  one- 
half  the  cost  of  a  meal  without  soup,  because  the  soup,  if  it  is 
savory,  will  be  eaten  with  a  relish;  and  it  will  satisfy  the  appe- 
tite for  two  reasons;  the  first  I  have  already  spoken  of — because 
you  get  every  particle  of  nourishment  there  is  in  the  ingredients; 
and  second,  because  directly  you  eat  it  —  that  is,  directly  it 
reaches  the  stomach,  some  of  its   nutritious  liquid  i^roperties 


20  BIENNIAL  REPORT 

will  begin  to  be  absorbed  at  once.  They  pass  directly  into  the 
system,  by  the  process  which  is  known  in  physiology  as  osmosis 
—  that  is,  absorption  by  the  coats  of  the  stomach;  so  that  the 
liquid  part  of  the  food  is  actually  absorbed  and  passes  into  the 
circulation  in  less  than  five  minutes  after  you  have  eaten  it.  A 
very  familiar  illustration  of  that  fact  was  made  by  Sir  Henry 
Thompson  several  years  ago,  in  his  exceedi  ngly  val^iable  article 
called  ''Food  and  Feeding,"  where  he  said  that  a  hungry  man 
eating  clear  soup  for  his  dinner  would  feel  a  sense  of  refreshment 
in  less  than  three  minutes;  that  is,  he  would  feel  the  effect  of 
his  plate  of  clear  soup  almost  as  soon  as  he  would  feel  the  stimu- 
lus which  he  would  receive  from  a  glass  of  wine.  He  would  feel 
refreshed  at  once;  his  sense  of  hunger,  which  is  the  indication 
that  his  system  needs  food,  would  be  practically  appeased  within 
three  minutes  from  the  time  he  had  taken  his  soup. 

Then  there  is  another  very  important  question;  and  that  is 
the  effect  of  soups  and  liquid  foods  on  the  appetite  for  stimu- 
lants. I  am  not  a  temperance  advocate  in  the  sense  in  which 
the  word  is  usually  understood.  That  is,  I  neither  believe  in 
nor  advocate  total  abstinence;  but  I  do  believe  in  temperance — 
in  the  temperate  use  of  everything;  no  matter  whether  it  is 
drink,  or  food,  or  pleasure,  in  a  life  of  work,  so  that  I  speak 
solely  from  the  standpoint  of  an  advocate  of  the  moderate  use  of 
everything.  The  system  requires  a  certain  amount  of  liquid 
nourishment.  We  have  to  get  that  in  the  form  of  liquid,  and 
many  people  take  it  by  using  water  to  excess — drinking  quanti- 
ties of  water.  On  the  other  hand,  there  are  some  people  who 
never  drink  more  than  a  glass  of  water  all  day  long.  They  must 
drink  something — some  kind  of  liquid — to  makeup  the  quantity 
of  water  that  is  absolutely  required  by  the  system  in  the  course 
of  twenty-four  hours.  Some  persons  take  it  in  the  form  of  tea 
and  coffee;  others  drink  beer  and  wine;  but  a  certain  amount  of 
liquid  the  system  must  have,  l^ow,  you  can  easily  see  that  you 
can  supply  a  part  of  that  liquid  in  the  form  of  soups  and  stews. 
It  is  not  possible  for  many  people  to  drink  much  cold  water:  it 
does  not  seem  to  agree  with  them.  The  advocates  of  the  latest 
craze,  for  hot  water,  will  get  their  quantity  of  liquid,  but  they 
will  get  it  in  a,  form  that  by  and  by  will  make  serious  trouble  for 
them;  because,  while  under  certain  conditions  the  entire  mucous 
membrane  or  lining'  of  the  digestive  tract,  warm  water  may  be 
desirable,  still  the  excessive  use  of  it  is  very  apt  in  time  to  pro- 
duces a  serious  congestion.     Now,  the  fact  once  admitted  that 


UNIVERSITY  OF  MINNESOTA.  21 

we  must  have  a  certain  amouDt  of  liquid  supplied  to  tlie  system 
every  day, then  the  question  comes  of  giving  it  in  a  form  that  will 
he  the  least  injurious  to  the  system.  I  think  I  have  shown  you  one 
or  two  good  reasons  why  soup  supplies  it  well.  On  the  score  of 
economy  there  is  no  food  which  can  be  as  cheaply  prepared  as 
soup  —  that  is,  no  palatable,  enjoyable,  nutritious  food.  It  is 
possible  to  make  this  soup,  this  thick  soup  which  I  am  making 
now,  in  ^ew  York,  and  here  also,  I  suppose,  for  less  than  ten 
cents  a  gallon,  buying  the  materials  at  retail ;  and  I  am  sure  a 
gallon  of  this  soup  will  go  very  far  towards  satisfying  one^s 
hunger.  I  presume,  from  what  I  have  seen  of  the  market  reports 
in  the  papers,  that  it  can  be  made  here  quite  as  cheaply  as  it 
can  in  New  York. 

Question.  Does  that  make  very  strong  soup  —  does  it  give  a 
very  good  rich  flavor  of  the  meat,  with  one  cupful  of  meat  to  a 
gallon  of  water  ? 

Miss  Corson.  That  gives  a  perfectly  nutritious  soup.  It 
gives  as  much  nutriment  from  the  meat  as  is  needed  by  the  sys- 
tem. 

Question.     Wouldn't  a  bone  or  two  thrown  in  be  a  good  thing? 

Miss  Corson.  You  can  put  in  bones  if  you  want  to.  But  I 
am  giving  you  a  recipe  for  a  perfectly  nutritious  soup,  made 
upon  the  most  economical  principles.  The  proportion  of  meat 
which  I  use  here  is  all  that  is  required  by  the  system  in  connec- 
tion with  the  other  ingredients.  We  Americans  have,  as  a  rule, 
the  idea  that  there  is  no  nutritious  food  except  meat.  We  think 
that  we  get  all  our  nourishment  from  meat;  and  the  other  things 
— the  vegetables  and  bread,  and  all  those  other  articles  of  food 
that  we  eat,  are  what  the  dressmakers  would  call  '' trimmings. '^ 
We  do  not  regard  them  as  real  nourishing  food,  when  in  reality 
there  are  some  vegetables  which  are  nearly  as  nutritious  as  meat. 
Take  for  instance,  lentils;  I  do  not  know  if  you  are  familiar  with 
them.  They  are  a  variety  of  vetch  or  field  pea,  little  flat,  dried 
peas,  that  grow  very  abundantly;  in  fact,  if  they  are  once  plant- 
ed in  a  field  it  is  almost  impossible  to  .root  them  out.  They  have 
been  for  ages  used  in  all  older  countries,  in  Egypt,  in  Asia,  all 
through  Europe,  especially  in  Germany.  Within  the  last  ten 
years  they  have  become  known  in  this  country.  Lentils,  with 
the  addition  of  a  very  little  fat  in  the  form  of  fat  meat,  suet, 
drippings  or  butter,  are  quite  as  nutritious  as  meat;  that  is,  they 
sustain  strength,  and  enable  people  to  work  just  as  well  as  meat. 
So,  you  see,  that  so  far  as  actual  nourishment  is  concerned,  veg- 


22  BIENNIAL  REPORT 

etables  approach  closely  to  meat.  Kext  to  lentils  come  peas 
and  beans,  dried  peas  and  beans.  I  have  not  graded  the  dif- 
ferent articles  of  food,  but  some  day  when  we  have  more  time  I 
will  give  you  a  table  of  nutritive  values  of  different  articles  of 
food  so  that  you  can  form  some  comparison  in  your  own  mind. 
Kemember  this,  that  meat  is  not  the  only  nutritious  article  of 
food  in  use,  and  we  only  need  a  certain  quantity  of  it.  For  in- 
stance, for  the  purpose  of  health  meat  once  a  day  will  answer. 
It  is  very  nice  to  have  it  two  or  even  three  times  if  we  want  it,  or 
if  we  can  afford  it;  but  if  we  have  it  once  a  day  we  answer  all  the 
requirements  of  health,  and  in  communities  where  it  is  not  pos- 
sible to  have  an  abundant  supply  of  fresh  meat,  a  very  small 
proportion  of  salt  meat  used  in  connection  with  the  most  nutri- 
tious vegetables  keeps  the  health  and  strength  of  the  really  ac- 
tive laborers  up  to  the  working  point. 

MEAT  STEWS. 

For  a  brown  stew,  use  any  kind  of  dark  meat.  To  day  I  am 
going  to  use  some  of  the  cooked  round  of  beef;  but  you  can  use 
fresh  beef;  you  can  use  raw  beef,  rare  roast  beef,  or  any  of  the 
dark  meats;  always  use  white  meats  for  white  stews.  Presently 
we  will  make  a  white  stew  of  veal;  but  for  a  brown  stew  use 
dark  meats.  Cut  the  meat  in  pieces  about  an  inch  and  a  half 
square,  put  it  over  the  fire  with  enough  fat  of  some  kind  to  keep 
it  from  burning;  use  the  fat  of  the  meat,  or  drippings,  or  butter, 
and  brown  it  as  fast  as  possible.  If  you  make  a  stew  large 
enough  for  four  or  five  people,  use  about  three  pounds  of  beef. 
As  soon  as  the  meat  is  brown,  sprinkle  a  heaping  tablespoon fn  I  of 
flour  over  it;  then  add  enough  boiling  water  to  cover  the  meat, 
and  three  teaspoons  of  vinegar.  The  vinegar  is  used  for  the 
purpose  of  softening  the  fibres  of  the  meat  and  making  it  ten- 
der. You  will  find  that  by  adding  vinegar  to  meat  in  cooking, 
you  can  always  make  it  tender.  When  we  come  to  treat  of 
steak,  I  shall  explain  that.  After  the  vinegar  has  been  used, 
season  the  meat  palatably  with  salt  and  pepper,  cover  it,  and 
let  it  cook  very  gently  for  at  least  an  hour,  or  until  it  is  tender. 
To  the  stew  add  any  vegetable  you  wish,  or  cook  it  perfectly 
plain,  having  only  the  meat  and  the  gravy.  To-day  I  am  going 
to  use  carrots  with  it.  For  three  pounds  of  be^f  use  carrots 
enough  to  fill  a  pint  bowl  after  they  are  cut  in  little  slices,  or  in 
little  quarters.     Of  course,  if  you  add  vegetables  of  any  kind. 


UNIVERSITY   OF   MINNESOTA.  23 

carrots,  turnips,  or  potatoes,  you  want  to  put  them  in  long 
enough  before  the  meat  is  done  to  insure  their  being  perfectly- 
cooked.  For  instance,  carrots  take  from  one  to  two  hours  to 
cook;  I  shall  put  the  carrots  in  directly  I  make  the  gravy.  Tur- 
nips, if  they  are  fresh,  will  cook  in  about  half  an  hour.  Pota- 
toes will  cook  in  twenty  minutes;  small  onions  will  cook  in  from 
half  to  three-quarters  of  an  hour.  The  meat  usually  needs  to 
cook  about  two  hours.  The  meat  being  brown,  I  shall  put  in  a 
tablespoonful  of  flour,  stirring  it,  and  then  send  it  down  to  you  so 
that  you  can  see  what  it  is  like.  The  question  naturally  would 
arise  about  the  color  of  this  stew,  throwing  in  raw  flour,  the 
white,  uncooked  flour.  You  can  see  for  yourselves  what  the  ef- 
fect is. 

Question.     Does  cold  meat  cook  as  long  as  raw  ? 

Miss  Corson.  If  you  use  cold  meat  brown  it  just  in  the  same 
way,  just  exactly  as  we  browned  this,  first  in  drippings  or  but- 
ter and  then  putting  in  the  flour;  only  if  you  use  meat  which  al- 
ready has  been  cooked,  it  will  not  take  it  so  long  to  cook  as  it 
does  this  raw  meat. 

For  a  white  stew,  use  any  kind  of  white  meat — veal,  pork, 
poultry,  or  lamb.  To-day  I  shall  use  veal.  To  go  back  to  the 
question  which  was  debated  this  morning  about  washing  meat: 
first,  wipe  the  meat  all  over  with  a  wet  towel.  It  is  important 
to  have  the  towel  clean.  Wet  the  towel  in  cold  water  and  wipe 
the  meat,  then  cut  it  in  little  pieces  about  two  inches  square. 
The  butcher  will  crack  all  the  bones,  and  if  you  wish  he 
will  cut  the  meat  for  you.  At  least  he  will  crack  the  bones  so 
that  the  meat  can  be  easily  cut  in  pieces  about  two  inches 
square.  Put  it  over  the  fire;  suppose  you  have  three  pounds  of 
meat;  put  it  in  cold  water  enough  to  cover  it.  Let  it  slowly 
boil;  when  it  boils,  add  about  a  tablespoonful  of  salt  and  a  dozen 
grains  of  peppercorns,  or  a  small  red  pepper,  or  if  you  have  not 
either  of  those  seasonings,  about  half  a  saltspoonful  of  ordinary 
pepper;  and  let  the  meat  boil  slowly  until  it  is  tender.  That 
will  be  in  from  an  hour  to  two  hours,  according  to  the  tender- 
ness of  the  meat  in  the  beginning.  When  the  meat  is  tender  lay 
a.  clean  towel  in  a  colander,  set  over  a  bowl  or  an  earthen  jar, 
and  pour  the  meat  and  broth  directly  into  the  colander.  Let 
the  broth  run  through  the  towel.  If  the  meat  has  any  particles 
of  scum  on  it,  wipe  the  pieces  with  a  wet  towel  to  remove  the 
scum.  You  can,  in  making  the  stew,  remove  the  scum  as  you 
would  from  clear  soup,  but  in  that  case  you  have  not  quite  so 


24  BIENNIAT.  REPORT 

richly  flavored  a  stew.  The  better  way  is  to  wipe  off  the  little 
particles  after  you  have  taken  up  the  meat.  Now  you  have  the 
meat  cooked  quite  tender  and  the  broth  strained.  Then  you 
make  the  sauce.  Any  of  the  ladies  who  were  at  the  lesson  this 
morning  and  saw  the  white  sauce  made,  will  understand  the 
principle  upon  which  the  sauce  is  made  for  the  stew.  Put  a 
heaping  tablespoonful  of  butter  and  a  heaping  tablespoonful  of 
flour  into  a  saucepan  for  the  quantity  of  broth  which  you  would 
be  likely  to  have  from  about  three  pounds  of  meat;  that  would 
be  broth  enough  to  cover  it.  Stir  the  butter  and  flour  until  they 
are  smoothly  mixed;  then  begin  to  add  the  meat  broth  gradually 
until  you  have  used  enough  of  the  broth  to  make  the  sauce  like 
thick  cream.  If  you  find  that  you  have  not  enough  broth  from 
the  meat,  add  a  little  hot  water,  to  make  the  sauce  or  gravy  like 
thick  cream;  then  put  the  meat  into  it.  Season  it  palatably  with 
salt  and  pepper,  remembeiing  that  you  already  have  some  sea- 
soning in  it.  Stir  the  meat  in  the  saucepan  over  the  fire  until  it 
is  hot,  and  then  serve  it.  That  gives  you  a  plain  white  stew  of 
meat.  You  can  transform  that  into  a  dish  called  in  French 
cookery  books  blanquette,  or  white  stew  of  meat,  by  adding  to  it 
just  before  you  take  it  off  the  fire  a  tablespoonful  of  chopped  par- 
sley and  the  yolk  of  one  egg.  You  will  add  the  egg  by  separ- 
ating the  yolk  from  the  white,  putting  the  yolk  in  a  cup  with 
two  or  three  tablespoonfuls  of  gravy  from  the  meat  and  mix  it 
well;  then  turn  it  all  among  the  meat,  stir  it  and  dish  it  at  once. 
Don't  let  the  stew  go  back  on  the  fire  after  you  put  in  the  yolk 
of  egg',  it  may  curdle  the  egg  if  the  sauce  or  the  stew  boils 
after  the  egg  is  added.  So  you  see  you  have  a  plain  white  stew, 
or  a  stew  with  the  addition  of  chopped  parsley,  or  chopped  par- 
sley and  the  yolk  of  an  egg.     Do  not  use  the  white  of  the  egg. 

Question.     Why  is  not  the  fat  meat  as  good  as  the  lean  ? 

Miss  Corson.  Do  you  mean  why  is  it  not  as  nutritious? 
Lean  meat  nourishes  muscle  and  flesh.  Fat  meat  affords  heat  to 
the  system.  That  is  the  reason  why  we  naturally  crave  more 
fat  meat  in  cold  weather.  It  is  not  so  strengthening;  it  is  heat- 
ing and  in  that  nutritious.  A  great  deal  of  its  substance,  of 
course,  is  wasted  in  the  cooking.  That  is  another  reason  why^ 
weight  for  weight,  fat  meat  is  not  so  nutritious  as  lean. 

Question.  In  making  this  stew  brown  or  white  {do  you  use 
bones? 

Miss  Corson.  You  can  use  bones.  In  making  the  soup  to- 
day I  used  cooked  lean  meat  that  was  on  hand  over  from  the  soup 


UNIVERSITY  OF  MINNESOTA.  25- 

this  morning.  You  can  use  the  breast  of  any  kind  of  brown 
meat;  you  can  use  the  ends  of  the  ribs  of  roast  beef;  you  remem- 
ber the  rather  fat  ends  of  the  ribs  of  roast  beef?  After  cooking 
the  beef  have  these  cut  up  in  small  pieces;  after  you  have  cooked 
them  in  the  stew  if  there  is  any  excess  of  fat,  as  there  probably 
will  be,  skim  that  off  and  put  it  by  to  add  to  any  brown  stew  or 
gravy;  the  fat  replaces  drippings  in  that  case.  That  is  a  very 
good  way  to  use  ends  of  ribs  of  beef.  Cold  beefsteak  makes  a 
nice  brown  stew,  treated  in  this  same  way. 

Question.     Do  you  skim  the  stew  % 

Miss  Corson.  Xo.  Not  unless  you  are  going  to  make  a  per- 
fectly clear  soup  need  you  ever  skim;  because,  as  I  explained 
this  morning,  the  scum  which  rises  on  the  surface  in  boiling^ 
meat  is  not  dirt,  it  is  albumen  and  blood,  with  the  same  nutri- 
tious properties  as  the  meat  itself,  and  you  do  not  want  to  re- 
move them.  If  the  water  boils  away  in  cooking  soups  and  stews 
always  add  a  little  more;  it  will  save  time  if  you  add  boiling 
water,  unless  as  in  the  case  of  peas,  you  add  cold  water  for  the 
purpose  of  softening  them.  You  will  find,  if  you  are  trying  to 
cook  dried  beans,  that  it  will  be'well  to  add  cold  water,  and  boil 
them  gradually. 

Question.  In  cooking  beans  isn't  it  a  good  way  to  let  the  beans 
come  to  a  boil  and  then  pour  off  the  water  and  put  on  more 
cold? 

Miss  Corson.  That  is  simply  a  question  of  taste.  It  is  not 
necessary  to  do  it.  If  you  pour  away  the  first  water  in  which 
they  come  to  a  boil,  you  pour  away  a  certain  amount  of  their 
nourishment,  which  already  has  escaped  in  the  water.  Some 
people  say  that  they  like  to  pour  away  that  first  water,  because 
it  carries  off  the  strong  taste  of  the  beans.  That  is  a  question 
for  any  one  to  settle  individually.  The  water  would  not  have 
the  strong  taste  of  the  beans  if  there  were  not  some  of  the  nour- 
ishment of  the  beans  in  it.  While  we  are  on  the  subject  of 
beans  I  might  tell  you  a  good  way  to  cook  beans  plainly,  a  favor- 
ite way  in  the  south  of  France,  the  beans  to  be  served  with 
roast  mutton.  Cook  them  in  just  water  enough  to  cover  them, 
after  having  first  washed  them,  adding  only  water  enough  to 
keep  them  covered  all  the  time.  They  are  dried  white  beans. 
Then  at  the  last,  when  the  beans  are  tender,  leave  off  the  cover 
of  the  sauce  pan  and  let  the  beans  cook,  so  that  nearly  all  the 
water  is  evaporated,  and  the  beans  have  about  them  simply 
water  enough  to  form  a  very  thick  sauce,  just  enough  to  moisten 
4 


^6  BIENNIAL  REPORT. 

them.  Then  they  are  seasoned  with  salt  and  pepper.  In  that 
way  they  are  served  as  stewed  beans,  with  roast  mutton  or  roast 
lamb. 

In  regard  to  the  lentils  that  I  was  talking  to  you  about,  I 
think  you  may  be  able  to  learn  something  more  about  them  from 
Prof.  Porter.  He  probably  would  know.  You  long  ago  have 
made  their  acquaintance  in  the  form  of  the  tares  that  the  enemy 
sowed  among  the  wheat.  Lentils  are  really  a  species  of  tare  or 
vetch.  If  you  do  not  know  about  them  — if  they  are  not  known 
in  the  market  —  it  really  would  be  worth  while  to  make  some 
inquiry  which  would  lead  to  the  introduction  of  them;  but  very 
likely  if  there  are  German  people  here,  as  I  suppose  there  are, — 
there  are  always  German  people  in  every  thriving  city, — they 
will  already  have  had  them  for  sale  in  their  special  groceries: 
you  can  get  them  in  that  way,  and  they  make  a  very  good  win- 
ter vegetable  to  use  alternately  with  others.  You  cook  them 
either  by  soaking  them  over  night,  or  boil  them  just  as  we  boiled 
the  peas,  until  they  are  tender,  and  then  drain  them,  and  either 
heat  them,  with  a  little  salt  and  pepper  and  butter,  after  they 
are  drained,  or  fry  them.  They  are  exceedingly  nice  fried  with 
a  little  chopped  onion  or  parsley.  If  you  have  a  pint  bowl  full 
of  lentils,  use  a  tablespoonful  of  chopped  parsley,  a  tablespoon- 
ful  of  onion,  very  finely  chopped;  put  the  onion  in  the  frying 
pan  with  a  tablespoonful  of  butter  or  drippings,  and  let  it 
brown;  then  put  in  the  lentils  and  chopped  parsley,  a  little  salt 
and  pepper,  stir  them  till  you  have  them  hot,  and  serve  them. 
They  are  exceedingly  good. 

Prof.  Porter.  I  may  say  that  the  first  cousin  of  the 
lentils  is  well  known  among  our  Minnesota  farmers  in  our  wheat 
fields,  and  they  are  such  an  intolerable  pest  that  we  prefer 
paying  the  duties  on  the  German  article  and  importing  them. 

PEA  SOUP — Continued. 
(The  pea  soup  being  now  about  ready  to  take  up,  Miss  Corson  continued:) 

You  know  how  the  flour  of  the  peas  settles  to  the  bottom  of 
the  soup  tureen  or  plate,  and  leaves  the  top  clear'?  Prevent  that 
by  adding  to  the  soup,  just  before  it  is  dished,  a  little  paste  made 
of  flour  and  butter.  For  four  quarts  of  soup  a  tablespoonful  of 
flour  and  a  tablesijoonful  of  butter ;  mix  the  flour  and  butter  to 
a  smooth  paste  just  before  the  soup  is  done.  After  the  peas  are 
soft  i)Our  them  into  a  fine  sieve  and  rub  them  through  the  sieve 


UNIVERSITY  OF  MINNESOTA.  27 

with  a  potato  masher;  just  a  stout  wire  sieve.  After  you  have 
rubbed  them  through  the  sieve  put  them  back  into  the  soup 
kettle  with  the  soup,  and  mix  the  flour  and  butter  in  with  them 
over  the  fire ;  stir  them  until  they  come  to  a  boil,  then  season 
palatably  with  salt  and  pepper,  and  the  soup  is  ready  to  serve. 
Eemember  this  is  a  perfectly  plain  soup  I  am  making  to-day, 
without  the  addition  of  meat  of  any  kind;  but  of  course  you  will 
vary  the  flavor  of  the  soup  by  adding  the  bones  of  ham  or  other 
meat,  or  a  very  little  fried  onion.  Now,  you  can  count  for  your- 
selves how  cheap  a  soup  that  is. 

Question.  Can  you  give  us  your  experience  with  regard  to 
pea  meal  for  soup  ? 

Miss  Corson.  I  have  used  one  form  that  has  been  put  on  the 
New  York  market.  It  was  made  of  dried  green  peas.  I  do  not 
know  whether  there  is  on  this  market  a  meal  made  of  the  yellow 
peas.  There  is  a  German  preparation  which  is  admirable.  In 
New  York  it  is  for  sale  at  the  German  stores ;  but  the  meal  of 
which  I  speak,  the  meal  made  of  dried  green  peas,  was  not  at 
all  satisfactory  to  me.  Of  course  the  meal  of  the  green  peas  has 
not  the  flavor  of  the  split  peas.  You  will  find  in  rubbing  the 
peas  through  the  sieve  that  if  you  moisten  them  a  little  once  in 
a  while  they  will  go  through  more  readily. 

I  have  left  the  brown  stew  with  all  the  fat  on.  It  is  a  question 
not  only  of  taste  but  of  economy  whether  you  leave  on  the  fat 
in  addition  to  the  first  butter  in  which  you  browned  the  meat,  a 
question  of  economy  and  nourishment.  If  the  people  you  are 
cooking  for  have  good  strong  digestions  you  do  not  need  to 
remove  the  fat.  The  bread  or  potatoes  which  are  eaten  with 
the  stew  will  absorb  it  and  will  render  it  perfectly  digestible ; 
and,  of  course,  as  I  have  already  told  you,  the  fat  serves  certain 
purposes  in  nutrition.  If  you  are  cooking  for  people  having 
weak  digestions  then  you  would  take  the  fat  ofi"  the  stew.  The 
white  stew  I  am  going  to  finish  plain,  without  any  parsley  or 
egg — simply  seasoned  with  salt  and  pepper. 


28  ■  BIENNIAL  REPORT 


LECTUEE  THIRD. 


Our  lesson  this  morning  is  the  clarifying  of  soup,  or  the  soup 
stock  that  we  made  yesterday;  caramel  for  coloring  soup,  gravy 
and  sauces;  baked  whitefish,  after  a  very  nice  Western  fashion f 
beefsteak,  broiled  and  fried;  and  baked  apple  dumplings. 

The  first  thing  I  prepare  will  be  the  whitefish,  after  a  method 
which  I  learned  from  one  of  my  Cleveland  friends,  who,  by  the 
way,  is  one  of  the  nicest  cooks  I  know  of.  I  shall  use  only  a  little 
butter,  and  tell  you  about  the  wine  which  the  recipe  calls  for. 
When  the  fish  is  prepared  especially  for  gentlemen,  wine  is  con- 
sidered exceedingly  nice,  but  that,  as  in  all  other  cookery,  is  a 
matter  of  choice.  We  to  day  will  use  some  butter,  pepper  and 
salt.  I  will  tell  you  the  kind  of  wine,  and  the  quantity  that  is 
used,  when  I  come  to  cook  the  fish.  In  the  winter,  of  course,  all 
the  fish  is  frozen.  We  were  speaking  of  that  yesterday,  how  to 
prepare  frozen  fish.  In  the  first  place,  thaw  it  in  plenty  of  cold 
water.  Put  it  in  a  large  pan  of  cold  water  and  let  it  stay  till  it  is 
perfectly  thawed.  Then  cut  it  from  the  bone  and  take  off  the 
skin.  Kow,  please  write  down  the  directions,  and  then  watch 
and  see  how  I  do  it.  The  fish  simply  has  been  scaled;  to  cut  it 
from  the  bone,  make  one  cut  down  to  the  bone  through  the  mid- 
dle of  the  side  of  the  fish,  lengthwise;  having  made  that  line,  cut 
round  under  the  head,  to  the  bone;  now  lay  the  knife  against  the 
bone  of  the  fish,  and  turn  it  until  you  have  the  blade  cutting 
against  the  bone,  holding  the  knife  flat;  it  will  take  that  entire 
piece  of  the  fish  off; 'cut  two  pieces  from  one  side  of  the 
fish.  Now  I  am  going  to  cut  from  the  other  side  in  the  same 
way,  and  then  I  shall  take  the  skin  off.  First  take  the  four 
pieces  of  fish  off  the  bone;  you  will  not  find  this  at  all  difficult 
to  do,  ladies;  after  you  have  done  it  once  or  twice  it  will  be  very 
easy,  and  if  you  have  fish  that  has  not  been  frozen  it  will  be 
much  more  easy  to  do  than  if  you  have  frozen  fish,  which,  of 
course,  will  break  a  little.  It  is  not  possible  to  keep  the  pieces 
entire,  cutting  from  a  frozen  fish.  One  of  the  ladies  asks  if  this 
can  be  done  as  well  if  the  fish  has  been  dressed  by  the  fish- 
monger; that  is,  if  the  entrails  have  been  taken  out.  Yes,  quite 
as  well.  This  is  not  dressed  simply  because  it  had  been  sent  from 
market  without  being  dressed.  I  did  not  take  the  trouble  to 
have  it  dressed  here,  as  I  am   not  going  to   use  the  bone  of 


UNIVERSITY  OF  MINNESOTA.  ^ 

the  fish.  After  I  have  finished  giving  you  the  direction  for  tak- 
ing off  the  skin,  I  am  going  to  tell  you  how  you  could  use  the 
bone  of  the  fish.  To  cut  the  skin  off  the  fish,  lay  the  pieces  of 
fish  skin  down  on  the  board;  then,  holding  the  knife  down 
straight,  cut  through  the  fish  until  you  feel  the  skin  under  the 
knife;  as  soon  as  you  feel  the  skin  under  the  knife,  flatten  the 
knife  out  so  that  it  lies  against  the  skin;  cut  away  from  you, 
holding  the  knife  perfectly  level,  leaving  the  skin  between  the 
board  and  the  knife.  Hold  the  piece  of  fish  in  your  fingers; 
lay  it  flat  on  the  board,  skin  down,  keeping  hold  of  the  skin  all 
the  time."  That  takes  the  skin  off,  and  none  of  the  fish;  there  is 
no  waste  there,  and  it  certainly  is  very  much  easier  to  eat  fish 
in  this  shape  than  it  is  if  you  have  the  skin  and  bone  on  it. 
Now,  I  assure  you,  ladies,  if  you  only  hold  the  knife  flat,  you 
will  have  no  trouble  whatever  in  taking  the  skin  off".  If  you 
slant  it  you  will  cut  through  the  skin  of  the  fish,  but  if  you  hold 
it  perfectly  flat  you  will  have  no  trouble.  Of  course,  with  cer- 
tain kinds  of  fish  there  are  bones  that  run  transversely  from  the 
spine  out  through  the  sides  of  the  fish.  You  do  not  take  these 
bones  out  by  this  operation,  but  you  take  out  the  large  back 
bone.  It  comes  out  every  time,  and  I  assure  you  it  is  a  very  easy 
operation. 

After  you  have  taken  all  the  skin  and  bones  from  the  fish, 
then,  for  this  special  dish,  cut  it'^in  small  slices  three  inches  long 
and  a  couple  of  inches  wide.  Use  two  soup  plates,  or  two  dish- 
es of  the  same  size,  deep  dishes  that  you  can  send  to  the  table. 
Butter  them  very  thickly,  both  of  them.  Lay  the  fish  in  one  of 
the  dishes,  season  the  layers  with  salt  and  pepper,  and  put  a 
very  little  butter  between  each  layer,  and  plenty  of  butter  on 
the  top.  Turn  the  second  plate  over  the  first  one,  upside  down 
on  it.  Put  the  dishes  with  the  fish  between  them  into  the  oven 
to  bake  for  about  twenty  minutes,  or  until  the  fish  flakes.  You 
can  tell  about  that  by  opening  the  oven  at  the  end  of  twenty 
minutes,  and  lifting  off  the  top  plate;  then  you  can  see  whether 
the  fish  is  done  or  not.  Now,  in  the  recipe  of  which  I  spoke  to 
you  first,  the  addition  of  Sauterne  wine  is  made.  After  the  fish 
is  put  into  the  dish,  being  seasoned  as  I  have  told  you,  using 
less  butter  than  you  would  without  the  wine,  with  half  as  much 
butter  on  the  layers,  pour  on  Sauterne  wine, —  that  is  a  light, 
rather  acid  wine, — just  enough  to  moisten  the  fish.  In  placing 
the  fish  into  the  dish  it  does  not  make  any  difference  which  side 
you  put  down.     You  simply  want  to  put  the  pieces  [nicely  to- 


30  BIENNIAL   REPORT 

gether  so  that  when  you  come  to  help  them  you  can  lift  each 
piece  out  with  a  spoon.  There  is  no  acid  that  will  take  the 
place  of  the  wine  and  give  the  same  taste.  The  fish  is  very  nice 
cooked  simply  with  the  butter,  pepper  and  salt.  You  do  not 
need  the  wine  to  make  a  nice  dish,  only  wine  is  used  by  the  lady 
of  whom  I  speak.  That  is  her  special  preparation  of  the  dish. 
The  wine  is  put  in  after  the  fish  is  in  the  dish,  just  enough  wine 
to  moisten  it.  You  will  notice  that  often  I  will  make  dishes  that 
have  no  wine  in  them;  if  I  make  dishes  that  require  wine,  I  of 
course  put  it  in,  saying  that  you  may  use  the  wine  or  not,  as  you 
please.  In  this  instance  I  use  butter,  pepper  and  salt  -because 
it  makes  a  very  nice  dish,  a  very  nice  plain  dish,  but  it  is  a  dis- 
tinct dish,  entirely  different  to  the  dish  cooked  with  wine; 
simply  two  ways  of  cooking  fish,  making  two  different  dishes. 
For  a  fish  of  this  size  —  which  probably  weighed  nearly  three 
pounds — you  may  use  about  a  heaping  tablespoonful  of  butter 
in  all;  that  is,  besides  what  you  put  on  the  plates.  You  will 
butter  the  plates,  and  distribute  butter  throughout  the  dish. 
The  oven  should  be  moderately  hot,  not  hot  enough  to  brown  it 
— hot  enough  to  heat  the  plates,  which  are  very  thick,  and  to 
cook  the  fish  within  twenty  or  twenty-five  minutes. 

If  you  wash  the  board  on  which  the  fish  is  cut,  at  once,  in  plen- 
ty of  hot  water,  with  soap  and  a  little  soda  or  borax  all  the  odor 
of  the  fish  will  be  removed.  Don't  let  any  of  the  utensils  stand 
with  the  fish  drying  on  them,  because  if  you  do  it  will  be  very 
much  harder  to  destroy  the  odor.  And,  by  the  way,  ladies,  the 
odor  of  onions  is  another  thing  that  troubles  some  persons.  The 
odor  of  onions  on  boards,  knives  and  dishes  you  can  do  away 
with  entirely  by  using  parsley.  If  you  take  a  knife  with  which 
you  have  cut  onions,  and  chop  a  little  parsley  with  it,  or  draw 
the  knife  through  the  root  of  parsley  two  or  three  times,  it  en- 
tirely destroys  thQ  odor  of  the  onion.  So  that  you  see  you  never 
need  have  any  trouble  in  that  way  in  the  kitchen. 

One  of  the  ladies  asks  me  how  to  prevent  the  odor  of  onions 
going  through  the  house  when  you  are  cooking  them.  What 
makes  onions,  cabbage  and  turnips  smell  when  you  are  cooking 
them  is  the  escape  of  an  exceedingly  volatile  oil  which  they  all 
contain;  in  all  of  them  it  has  the  same  characteristics;  it  does 
not  begin  to  escape  until  they  are  tender.  The  oil  does  not  begin 
to  escape  until  the  vegetables  are  tender;  if  you  continue  to  boil 
them  after  that,  it  will  escape.  If  you  take  up  cabbage  or  tur- 
nips as  soon  as  they  are  tender,  that  is,  as  soon  as  their  sub- 


UNIVERSITY  OF  MINNESOTA.  31 

stance  begins  to  grow  tender,  you  will  notice  there  will  be  com- 
paratively little  odor;  but  if  you  keep  on  boiling  them,  accord- 
ing to  the  old-fashioned  rules,  for  an  hour,  two  hours,  or  three 
hours, — you  know  you  sometimes  boil  cabbage  all  day  long, — 
you  will  be  sure  to  have  a  nice  odor  through  the  house.  In  cut- 
ting the  onions,  of  course,  if  you  bend  over  them,  that  same  oil 
rising  from  them  escapes  as  you  cut  into  their  substance,  and 
will  be  sure  to  make  you  cry;  but  if  you  hold  them  a  little  away 
from  you  in  peeling  them,  or  under  water,  or  if  you  stand  where 
there  is  a  draught  blowing  over  your  hands,  it  will  blow  that 
oil  away.  In  eating  onions  at  the  table,  if  you  will  subsequently 
eat  parsley  dipped  in  vinegar,  you  will  find  that  there  will  be 
very  little  odor  of  the  onion  remaining  in  the  breath. 

Now  to  return  to  our  fish.  After  you  have  taken  the  flesh  of 
the  fish  off  the  bone,  you  still  would  see  a  little  of  the  fish  re- 
maining, even  if  you  cut  closely.  Then  draw  the  fish,  and  trim 
the  bone;  that  is,  cut  ofT  the  head,  and  the  fins,  and  the  tail, 
and  take  out  the  entrails  of  the  fish;  then  make  a  paste  of  dry 
mustard,  salt,  and  a  dust  of  Cayenne  pepper.  For  a  bone  the 
size  we  have  here,  a  long  bone  like  that,  use  two  heaping  table- 
spoonfuls  of  mustard,  a  dust  of  Cayenne  pepper  and  enough  vin- 
egar, or  Worcestershire  sauce,  to  moisten  the  mustard  to  make 
a  paste,  which  is  to  be  spread  over  the  fishbone.  Have  the 
double  wire  gridiron  very  thickly  buttered,  put  the  bone  into 
the  gridiron,  brown  it  quickly  at  a  hot  fire,  and  serve  it  simply 
as  a  relish.  A  sort  of  Barmecide  ftast,  but  I  assure  you  it  is 
very  nice  with  bread  or  crackers  and  butter.  It  makes  a  very 
nice  little  relish.  I  might  say,  ladies,  that  you  can  treat  any 
kind  of  bones  in  this  way.  Cold  roast  beef  bones  are  exceed- 
ingly nice.  Of  course  there  will  be  more  flesh  on  the  beef  bones 
than  on  the  fish  bones. 

PLAIN  PASTRY. 

Use  butter,  or  lard,  or  very  finely  chopped  suet.  If  you  can 
get  good  lard  it  makes  nice  pastry;  by  that  I  mean  lard  which 
has  a  very  little  water  in  it.  A  good  deal  of  the  lard  that  you 
buy  in  the  stores  has  a  large  proportion  of  water  in  it,  and  I 
believe  in  these  days  it  is  apt  to  be  sophisticated  with  several 
articles  which  are  not  exactly  lard,  so  that  home-made  lard  is  de- 
cidedly the  best;  that  which  you  try  out  yourself.  First  take 
the  butter,  or  whatever  shortening  you  use, — butter,  lard,    or 


32  BIENNIAL  REPORT 

suet, —  and  mix  it  with  twice  the  quantity  of  flour.  For  instance, 
if  you  are  going  to  use  a  pound  of  flour  allow  half  a  pound  of 
shortening.  Take  half  the  shortening  and  mix  it  with  the  flour, 
using  a  knife.  Then  wet  the  mixed  flour  and  butter  with  just 
enough  cold  water  to  form  a  paste  which  you  can  roll  out.  If 
you  mix  with  a  knife  or  spoon  you  avoid  heating  the  pastry. 
After  the  flour  and  the  first  half  of  the  shortening  have  been  mixed 
to  a  paste  roll  it  out,  about  half  an  inch  thick,  and  put  the  rest 
of  the  shortening  in  flakes  on  it.  One  of  the  ladies  asks  about 
putting  flour  on  the  pastry  board:  Extra  flour,  of  course,  be- 
sides the  quantity  that  you  put  in  the  pastry.  The  only  object  in 
washing  the  butter  is  to  get  out  any  buttermilk  that  there  may  be 
in  it.  After  putting^  the  butter  — the  second  half  of  the  butter  — 
over  the  pastry  in  rather  large  pieces,  put  just  a  little  flour  over  it, 
fold  the  pastry  in'such  a  way  that  the  edge  is  turned  up  all  round 
to  inclose  the  butter;  that  is  about  an  inch  and  a  half  all  round. 
Fold  the  pastry  together  thin,  and  roll  it  out,  and  fold  it  several 
times.  Remember  that  the  oftener  you  fold  it  and  roll  it  the 
more  flakes  you  will  have  in  the  cooked  pastry.  Take  care  to 
use  flour  enough  to  keep  it  from  sticking  to  the  board  or  the 
roller.  You  will  remember  the  pastry  is  not  salted  and  unless 
the  shortening  has  enough  salt  in  it  to  salt  the  flour,  you  must 
add  it.     Good  lard  makes  a  more  tender  pastry  than  butter. 

Question.     Do  you  ever  mix  them  ? 

Miss  Corson.  Yes,  you  can  mix  them  if  you  like,  using  part 
lard  and  part  butter.  To  roll  out  the  pastry,  roll  it  in  a  rather 
long  strip,  that  is,  a  strip  about  three  times  as  long  as  it  is  wide. 
That  enables  you  then  to  fold  it  and  keep  it  in  a  nice  shape.  It 
does  not  make  any  difference  whether  you  roll  it  from  you  or 
towards  you.  As  many  times  as  you  roll  and  fold  it  you  give  it 
three  additional  layers.  [N'ow  I  might  keep  on  rolling  and  fold- 
ing indefinitely,  and  I  simply  should  make  the  pastry  have  more 
layers  than  this  has,  but  I  think  you  thoroughly  understand 
that,  so  that  I  will  roll  it  out,  and  make  our  dumplings  now. 
Only  remember  that  the  more  times  you  roll  it  the  more  folds 
you  make,  the  more  layers  you  have  in  the  pastry.  Keep  it  as 
cool  as  possible  all  the  time.  If  you  roll  and  fold  it  three  times 
remember  that  you  have  nine  layers  of  butter  and  pastry.  You 
can  roll  it  out  more  than  that  if  you  want  to.  Puff  paste,  which 
is  rolled  and  folded  in  this  way,  has  what  is  called  nine  turns. 
Rolling  and  folding  it  three  times  makes  a  turn.  The  object  of 
using  marble  or  stone  pastry  slabs  is  to  keep   the  pastry  cool. 


UNIVERSITY  OF  MINNESOTA.  33 

If  you  make  more  pastry  than  you  want  to  use,  ^vscap  it  in  a 
floured  towel  and  put  it  in  a  very  cool  place ;  then  when  you 
are  ready  to  use  it  roll  and  fold  it  two  or  three  times,  and  it  will 
be  very  much  better  than  when  first  made.  I  am  going  to  roll 
up  a  strip  of  the  pastry  that  I  cut  off  the  edge  in  such  a  way 
that  you  will  see  how  the  layers  are  formed,  and  you  can  pass  it 
about.  One  of  the  ladies  has  asked  me  about  heating  the  flour. 
It  is  not  necessary  to  heat  the  flour  for  pastry,  on  the  contrary, 
it  would  rather  tend  to  spoil  it.  You  want  to  keep  it  as  cool  as 
possible.  But  in  the  winter  when  you  are  going  to  m^-ke  bread, 
if  you  heat  the  flour  it  facilitates  the  rising  of  the  bread;  there 
you  need  the  heat. 

BAKED  APPLE   DUMPLINGS. 

For  apple  dumplings,  after  the  pastry  is  made,  cut  it  in  pieces 
^bout  four  inches  square  and  about  a  quarter  of  an  inch  thick. 
One  of  the  ladies  asks  about  sifting  the  flour.  That  is  neces- 
sary, always.  For. apple  dumplings,  peel  the  apples  and  take 
out  the  cores,  leaving  the  apples  as  whole  as  possible.  The  corer 
that  I  have  here  is  nothing  but  a  round  tin  cylinder.  Use  any 
apple  corer  that  will  take  the  core  out  without  breaking  the 
apple.  For  this  purpose  Greening  apples  are  the  nicest.  These 
are  table  apples.  Put  an  apple  on  each  piece  of  pastry.  In  the 
core  of  the  apple  put  as  much  sugar  as  it  will  hold,  and  a  very 
small  pinch  of  powdered  cinnamon  —  about  a  quarter  of  a  salt- 
spoonful  of  powdered  cinnamon,  or  any  powdered  spice  you 
prefer.  Then  fold  the  corners  of  the  square  pieces  of  pastry  up 
over  the  apple  so  that  they  will  lap  over  on  the  top  of  the  apple. 
Fasten  the  corners  by  moistening  them  a  little  with  cold  water. 
After  the  dumplings  are  all  made,  brush  them  over  the  top  with, 
water,  or  with  melted  butter,  or  with  egg,  beaten;  the  entire 
eggj  or  if  you  have  the  white  or  the  yolk,  you  can  beat  that  up; 
of  course  if  you  use  just  the  yolk  yon  make  them  a  little  yel- 
lower. If  you  use  the  yolk  of  an  egg,  beat  it  with  a  little  water. 
Ladies  are  asking  me  about  that  little  rolling  pin.  It  is  like  that 
little  knife,  it  is  bewitched,  but  the  magic  consists  simply  in 
keeping  the  rolling  pin  perfectly  smooth,  and  the  knife  sharp. 
That  is  made  of  hard  wood,  and  is  polished  so  that  it  is  perfectly 
smooth,  and  of  course  I  keep  it  so  by  not  having  it  soaked  in 
water.  Instead  of  putting  water  and  soap  on  to  clean  it,  it  sim- 
ply will  be  wiped  with  a  wet  cloth,  and  then  with  a  dry  one. 
The  thousand  dents  it  has  in  it  it  has  got  by  travel;  it  has  been 
5 


34  BIENNIAL  REPORT 

knocked  around  in  my  traveling  trunk  for  the  last  five  years. 
The  dents  did  not  get  in  it  by  using  it..  It  may  be  made  of  any 
hard  wood.  One  of  the  ladies  asks  me  why  I  leave  the  corners 
of  the  dumpling  open.  I  could  pat  the  crust  around  and  bring 
it  right  up  close  to  the  apple,  but  it  would  not  be  so  light  in  the 
first  place.  .  The  crust  will  hold  together,  it  will  not  break  apart 
in  baking,  and  you  leave  the  ends  nice  and  light;  and  it  makes 
a  nicer-looking  dumpling.  The  idea  seems  to  be  that  if  I  should 
close  up  the  corners  the  juice  of  the  apples  would  stay  in.  It 
won't  boil*  out  much,  anyway. 

DSTow,  ladies,  I  am  going  to  take  a  little  of  the  soup  stock  that 
we  made  yesterday  out  in  a  cup  and  pass  it,  so  you  can  see  what 
it  looks  like  before  it  is  clarified.  That  is  the  soup  stock  or 
broth  that  we  made  yesterday.  You  will  remember  where  your 
recipe  ended  yesterday,  about  the  soup  stock  being  poured  into 
a  bowl  and  allowed  to  cool.  That  is  the  condition  in  which  the 
stock  is  now.  After  a  little,  I  am  going  to  tell  you  about  the 
clarifying  of  it,  but  now  I  want  to  finish  telling  you  about  dump- 
lings, so  you  will  have  all  your  dumpling  recipes  in  one  place. 

The  question  was  asked,  I  believe,  about  the  temperature  of 
the  oven.  About  the  same  as  for  the  fish — a  moderate  oven,  so 
you  can  put  your  hand  in  and  count,  say  fifteen,  quickly.  It 
takes  from  half  an  hour  to  three-quarters  to  bake  the  dumplings. 
Be  careful  not  to  brown  them.  If  the  pastry  seems  to  be  brown- 
ing before  the  apples  get  done, — and  something  will  depend  upon 
the  kind  of  apples  you  use, —  cover  the  pastry  with  a  buttered 
paper.  The  object  of  the  egg  on  the  dumplings  is  to  make  them 
a  little  glossy.  Use  either  butter,  or  egg,  or  water  for  brushing 
over  the  tops. 

STEAMED  APPLE   DUMPLINGS. 

For  steamed  dumplings  usually  a  suet  crust  is  used.  You 
could  use  this  crust  if  you  wanted  to,  but  it  would  not  be  sure 
to  be  light.  It  might  possibly  absorb  a  little  of  the  steam.  For 
suet  crust  you  would  use  half  a  pound  of  suet  chopped  very  fine, 
a  teaspoonful  of  salt  and  a  pound  of  flour.  Mix  carefully  the 
flour  and  suet  and  salt  with  enough  cold  water  to  make  a  pastry 
just  soft  enough  to  roll  out.  Roll  it  out  about  a  quarter  of  an 
inch  thick,  and  then  cut  it  in  little  squares;  prepare  the  apples 
just  as  I  prepare  them  for  the  baked  dumpling;  instead  of  fold- 
ing the  crust  up  and  leaving  the  corners  open,  pat  it  with  your 
hands  so  that  you  entirely  inclose  the  apple.     Just  roll  the 


UNIVERSITY   OF   MINNESOTA.  35 

pastry  out  once  and  then  inclose  the  apples  in  it,  and  put  the 
dumpling  into  the  steamer;  that  is,  an  ordinary  tin  steamer;  set 
over  a  pot  of  boiling  water  and  steam  the  dumplings  until  they 
are  done.  You  must  decide  that  by  running  a  trussing  needle 
or  knitting  needle  through  the  pastry  into  the  apple.  It  may 
take  an  hour  and  a  half  to  steam  the  dumplings;  be  sure  they 
are  done. 

For  another  kind  of  pastry  that  has  been  described  to  me  by 
enthusiastic  gentlemen  who  used  to  have  mothers,  a  kind  of 
pastry  ^Hhat  melted  in  your  mouth;"  it  is  very  easy  to  make 
that;  not  a  flaky  pastry,  but  a  soft,  exceedingly  tender  pastry 
that  really  crumbles.  To  do  that  you  simply  rub  all  of  the 
shortening  into  the  flour.  Half  a  pound  of  shortening  and  a 
pound  of  flour;  put  the  shortening  into  the  flour  with  the  salt; 
rub  them  with  your  hands  till  you  have  the  shortening  thor- 
oughly mixed  with  the  flour.  It  looks  like  meal;  the  ingredi- 
ents must  be  thoroughly  mixed,  but  not  melted  together;  then 
use  just  enough  cold  water  to  make  the  pastry,  and  roll  it  out 
just  once,  and  use  it;  be  sure  to  keep  it  cool. 

Question.  Did  you  say  an  hour  and  a  half  for  steamed  dump- 
ling? 

Miss  Oorson.  It  will  take  nearly  that,  but  you  must  try 
them;  try  them  at  the  end  of  an  hour.  For  the  dumpling  you 
can  use  one  of  the  sauces  I  told  you  of  yesterday  morning,  white 
cream  sauce,  or.  you  can  use  simply  powdered  sugar,  or  pow- 
dered sugar  mixed  with  a  little  cinnamon.  You  can  use  a  hard 
sauce,  which  is  butter  and  sugar  mixed  together  in  equal  quan- 
tities, with  any  flavoring  you  like. 

FRIED   BEEFSTEAK. 

That  is  supposed  to  be  the  great  abomination  of  American 
cooking,  so  that  we  are  going  now  to  see  whether  it  can  not  be 
nearly  as  nicely  fried  as  broiled-  It  seems  a  heresy,  but  it  is 
true,  and  there  are  very  many  occasions  where  it  is  not  possible 
to  broil  in  an  ordinary  kitchen;  the  fire  may  not  be  good,  or 
uncovering  it  may  cojol  the  oven.  There  is  a  very  important 
secret  in  frying  beefsteak,  or  chops,  and  that  is  to  have  the  pan 
hot  before  you  put  the  meat  into  it.  It  doesn't  make  any  dif- 
ference what  kind  of  a  pan  you  use.  Use  the  ordinary  iron  fry- 
ing pan,  the  old-fashioned  spider,  or  dripping  pan,  if  you  wish 
to;  but  have  the  pan  hot;  ^have  the  pan  hot  enough  to  sear  the 


36  BIENNIAL  REPORT. 

outside  of  the  meat  directly  it  touches  it;  after  the  pan  is  hot 
put  the  beefsteak,  or  chops — because  they  are  both  cooked  in 
the  same  way — into  the  hot  pan.  If  the  meat  is  entirely  lean, 
if  there  is  not  a  particle  of  fat  on  it,  you  may  put  not  more  than 
half  a  teaspoonful  of  butter  in  the  pan;  run  it  quickly  over  the 
bottom  of  the  pan.  But  I  never  saw  meat  yet  so  lean,  unless  the 
fat  was  all  trimmed  off,  that  there  was  not  fat  enough  to  cook 
any  chop  or  steak.  The  portion  of  fat  you  will  usually  find  on 
meat  is  about  one-third,  unless  you  take  the  meat  from  the  short 
loin;  that  is  called  the  porterhouse,  or  tenderloin  steak.  In  that 
case  you  have  an  excess  of  fat;  there  is  more  than  one- third, 
reckoning  in  the  kidney  fat,  or  suet.  You  may  cut  away  some 
of  the  fat,  unless  the  butchers  have  cut  it  away.  The  butcher 
has  already  cut  it  away  from  this  piece,  and,  by  the  way,  I  no- 
tice that  Minneapolis  butchers  cut  a  very  long  and  thin  steak. 
Now  I  would  not  advise  the  cooking,  broiling  or  frying  of  that 
thin  end.  I  would  rather  buy  two  steaks  of  that  kind  and  cut 
off  that  and  use  it  for  stewing,  because  it  would  stew  very 
nicely;  broiled  it  will  be  rather  tough. 

As  my  frying  pan  is  small  I  am  going  to  cut  the  steak  short. 
These  steaks  are  cut  too  thin.  A  beefsteak  to  be  nice  should  be  over 
an  inch  thick —  an  inch  and  a  half  thick.  You  can  easily  econo- 
mise on  a  thick  steak  by  simply  cutting  it  in  halves,  and 
using  only  as  much  of  it  as  you  want  at  once,  because  in  almost 
any  weather  steak  will  keep  at  least  over  night.  Have  it  too  thick 
rather  than  too  thin.  Have  it  just  the  thickness  you  want  and 
then  cut  it  in  two,  using  part  only  if  you  only  need  part  of  it. 
Trim  off  the  outside  skin,  the  tough  skin;  scrape  the  steak  to 
make  sure  that  there  are  no  particles  of  bone  on  it.  That  bone, 
of  course,  comes  in  sawing  the  steak.  Out  off  the  cartilage  at 
the  top  of  the  steak,  otherwise  the  steak  may  curl  up.  Have 
your  pan  hot  enough  to  make  it  sear.  Put  the  steak  in  and 
brown  it  quickly,  first  on  one  side  and  then  on  the  other.  In 
turning  the  steak  run  a  knife  or  fork  under  it  and  lift  it.  Don't 
stick  a  fork  into  it,  because  by  doing  that  you  make  little  holes 
in  the  fibre  of  the  steak  and  so  let  the  juice  escape. 
Question.  Will  you  pound  your  steak  ?  . 
Miss  Carson.  IS^o,  decidedly  not;  that  lets  out  the  juice.  You 
make  little  holes  in  the  steak  if  you  stick  a  fork  into  it,  and  by 
pounding  you  let  the  juice  out.  Now,  you  want  to  keep  all 
the  juice  in  the  steak,  all  the  juice  that  you  can;  so  that,  in  turn- 
ing the  steak  simply  lift  it  with  a  fork  or  knife  and  turn  it  over^ 


UNIVERSITY  OF  MINNESOTA.  37 

when  it  is  brown  on  both  sides  push  the  frying  pan  back  toward 
the  back  part  of  the  fire,  and  finish  cooking  it  until  it  is  done  to 
your  taste.  After  it  is  brown  on  one  side,  turn  it  over;  and 
then,  after  that,  you  can  turn  it  once  or  twice;  the  frequent 
turning  does  not  make  any  difference  after  you  have  got  it 
browneji  on  both  sides  and  you  can  keep  all  the  juice  in.  Turn 
it  as  soon  as  it  is  brown  at  first;  have  the  hottest  kind  of  a  fire; 
get  it  brown  on  the  under  side  as  fast  as  you  can;  don't  be  afraid 
of  burning  it;  then  turn  it  over  and  brown  it  on  the  other 
side;  after  that  you  can  turn  it  as  often  as  you  please.  Some 
people  like  their  steak  rare,  some  medium  rare,  and  some  well 
done.  To  test  steak,  do  not  cut  into  it  to  see  if  it  is  done,  but 
press  your  finger  on  it,  on  the  substance  of  the  steak.  If  you  do 
that  quickly  you  won't  burn  your  finger.  As  long  as  the  steak 
is  very  rare  the  fibre  of  the  meat  will  be  elastic,  and  directly  you 
take  your  finger  up  the  fibre  will  press  up  again;  there  will  be 
no  dent  there.  When  it  is  medium  rare  just  a  little  dent  will  re- 
main from  the  pressure,  because  the  fibre  is  less  elastic.  When 
it  is  well  done  you  can  press  on  it  and  make  a  little  hollow  that 
will  stay  there.  Do  not  season  the  meat  until  after  it  is  done; 
don't  put  salt  on  any  meat  before  cooking;  you  draw  out  the 
juice  by  salting  it. 

Now  for  the  seasoning  of  the  steak.  I  have  already  said  that 
to  apply  s^lt  to  the  cut  fibre  of  meat  will  be  sure  to  draw  out  the 
juice,  so  that  you  do  not  want  to  season  a  steak  until  it  is  done. 
When  it  is  done  season  it  with  salt,  pepper  and  butter.  The 
quantities  you  use  depend  upon  the  taste.  That  rule  applies 
whether  steak  is  broiled  or  fried.  On  that  plate  you  will  see  the 
drippings,  all  that  was  in  the  frying  pan.  There  is  no  juice  of 
the  meat  there;  it  is  simply  browned  fat.  Whatever  juice  there 
was  in  the  meat  is  still  there.  Broiled  steak  is  cooked  on  pre- 
cisely the  same  principle.  It  is  to  be  put  just  as  near  the  fire  as 
you  can  get  it.  After  the  broiled  steak  is  browned  on  one  side 
and  then  on  the  other,  just  as  fast  as  you  can  brown  it;  don't  be 
afraid  of  burning  it;  you  need  to  watch  it;  then  move  it  away 
from  the  fire,  and  let  it  cook  as  much  as  you  like.  Test  it  in  the 
same  way  I  told  you  to  test  fried  steak.  When  it  is  done  put  it 
on  a  hot  dish;  put  butter,  pepper  and  salt  on  it,  and  serve  it 
hot.« 

Question.  What  do  you  do  when  the  fat  drops  in  the  fire  and 
blazes? 

Miss  Carson.     Of  course  it  will  do  that,  but  that  will  help 


38  BIENNIAL  REPORT 

brown  the  steak.  If  it  is  possible  to  broil  under  the  fire  it  is 
very  much  nicer.  Sometimes  the  front  of  the  stove  is  so  ar- 
ranged that  you  can  let  it  down  and  run  the  gridiron  under  it  j 
befgre  you  begin  to  broil  over  the  fire  you  can  get  the  top  of  the 
fire  very  red  and  clear  by  throwing  a  little  salt  upon  it;,  that 
will  help  to  destroy  the  odor.  If  the  meat  is  frozen  you.  should 
put  it  in  cold  water  to  thaw  before  cooking  it;  you  can  not  avoid 
in  that  case  washing  the  meat.  To  return  to  the  matter  of 
pounding  steak:  If  you  pound  or  break  the  fibre  of  meat  in  any 
way  you  let  the  juice  escape;  that  makes  the  meat  dry. 

Question.     What  do  you  say  to  the  notion  that  so  many  have^ 
that  pounding  the  meat  makes  it  tender? 

Miss  Corson.  You  do  nothing  but  break  the  fibre  and  save 
yourself  the  trouble  of  chewing  the  steak.  To  encourage  laziness 
it  is  a  very  good  idea.  But  remember,  if  you  drive  the  juice  out 
of  the  steak  by  pounding  you  destroy  its  nutriment.  You  need 
the  juice  in  the  steak,  l^ow,  there  is  a  remedy  for  the  tough- 
ness of  steak,  which  I  can  give  you,  depending  upon  whether 
you  like]^salad  oil.  If  you  do  not,  you  ought  to  learn  to,  because 
it  is  one  of  the  most  nutritious  and  purest  of  the  fats  when  it  is 
perfectly  good.  Good  sweet  salad  oil  is  preferable  to  any  animal 
or  vegetable  fat  for  purposes  of  nutriment.  There  is  no  reason 
why  you  should  not  use  salad  oil  on  the  score  of  health.  A  great 
many  people  object  to  it;  they  do  not  like  the  idea;  they  think 
it  is  rather  foreign,  and  to  some  people  it  is  distasteful,  but  they 
have  very  strong  memories  of  childhood  and  another  kind  of  oil. 
You  know  even  that  kind  of  oil  in  these  days  does  not  taste  badly. 
Olive  oil,  the  peanut  oil,  or  lard  oil,  when  they  are  fresh  and 
sweet,  are  very  desirable.  To  soften  the  fibre  of  the  meat  with 
vinegar  and  salad  oil  put  on  the  platter  about  three  tablespoon- 
fuls  of  salad  oil,  and  half  a  teacupful  of  vinegar  and  a  pinch  of 
pepper;  no  salt.  Put  these  on  the  platter;  then  lay  the  raw 
steak  on  the  platter,  and  let  it  stand  at  least  an  hour;  then  turn 
it  over  and  let  it  stand  another  hour.  The  longer  you  can  let  it 
stand,  if  it  is  in  the  daytime,  turning  it  over  every  hour,  the 
tenderer  you  will  make  it.  The  vinegar  makes  the  fibre  of  the 
meat  tender,  and  the  oil  keeps  it  so.  That  is,  the  vinegar  soft- 
ens the  fibre  of  the  meat  and  the  oil  keeps  it  soft.  If  you  want 
to  prepare  it  for  over  night  put  it  in  the  oil  and  vinegar  aJbout 
6  o'clock,  about  supper  time,  and  let  it  stand  till  bed  time, 
then  turn  it  over,  and  let  it  stand  till  morning.  When  you  come 
to  cook  the  steak  do  not  wipe  the  oil  and  vinegar  off ;  simply  let 


UNIVERSITY  OF  MINNESOTA.  39 

what  will  run  off,  and  then  lay  the  meat  on  the  gridiron  and 
broil  it,  or  fry  it;  there  will  be  no  taste  perceptible  if  the  oil  is. 
good. 

CAKAMEL   FOR  COLORING  SOUP. 

A  heaping  tablespoonful  of  common  brown  sugar  if  you  have 
it;  if  not,  use  any  kind  of  sugar;  put  it  in  the  frying  pan  and 
stir  it  until  it  is  dark  brown;  that  is,  until  it  is  on  the  point  of 
burning;  see  that  it  browns  evenly.  Then  put  in  a  tablespoon- 
ful of  water,  either  hot  or  cold — it  does  not  make  any  differ- 
ence; stir  that  until  it  is  mixed  with  the  sugar;  then  another 
tablespooeful,  until  you  have  used  about  half  a  cupful  of  water. 
If  you  should  pour  the  water  all  in  at  once  the  sugar  would 
simply  boil  over  and  burn  you.  Use  about  half  a  cupfull  of 
water,  adding  it  gradually,  and  stirring  until  the  burnt  sugar  is 
dissolved.  That  gives  you  the  caramel.  Now,  while  I  am  mak- 
ing the  caramel,  I  will  describe  to  you  the  clarifying  of  the 
soup. 

CLARIFYINO  SO^P. 

To  clarify  soup  stock:  For  each  quart  use  the  white  and  shell 
of  one  egg  and  one  tablespoonful  of  cold  water.  Put  the  white 
and  shell  of  the  egg  and  the  cold  water  into  the  bottom  of  the 
saucepan,  and  mix  them  together.  Then  put  in  the  soup  stock. 
Set  the  saucepan  over  the  fire  and  let  it  boil  gradually,  stirring 
it  every  minute  to  mix  the  egg  thoroughly  so  that  it  will  not 
cake  on  the  bottom  of  the  pan  before  it  begins  to  boil.  When 
you  have  the  stock  made  quite  hot,  when  it  begins  to  boil,  then 
you  do  not  need  to  stir  it;  but  let  it  boil  tintil  the  egg  rises  to 
the  surface  in  the  form  of  a  thick,  white  scum,  and  the  soup  un- 
derneath looks  perfectly  clear,  like  sherry  wine.  Then  strain  it. 
When  the  egg  is  thick  and  white,  as  you  see  this,  and  the  soup 
is  clear  underneath,  set  a  colander  in  an  earthen  bowl,  put  a 
folded  towel,  doubled,  in  it,  pour  the  soup  into  the  bowl,  and  let 
it  run  through  the  colander  without  squeezing  the  towel.  You 
see  that  is  a  repetition  of  the  direction  I  gave  you  for  straining 
the  soup  in  the  first  place.  The  egg  is  in  the  towel.  IJ^ow,  I  am 
going  to  put  some  of  the  soup  into  a  goblet  before  coloring  it,  so 
that  you  can  see  the  natural  color.  A  light  straw-color  is  the 
proper  color  for  clear  soup.     You  will  very  often  find  clear  soup 


40  BIENNIAL   REPORT 

served  to  you,  even  at  nice  hotels,  much  darker  than  that;  as  dark 
as  what  I  am  going  to  make  now,  which  is  the  proper  color  for 
the  luncheon  soups  called  bouillon.  The  coloring  is  a  matter  of 
taste.  The  clear  soup,  or  consomme,  is  to  be  served  plain  like 
that,  or  with  the  addition  of  any  macaroni  paste,  or  poached 
eggs,  and  then  it  takes  its  name  from  the  additional  ingredient 
which  goes  into  the  clear  soup.  Julienne  soup  is  served  with 
strips  of  vegetables  in  it,  as  I  may  tell  you  in  some  subsequent 
lesson. 


LEOTUEE  FOUETH. 


SLICED   APPLE  PIE. 


Half  a  pound  of  shortening  to  a  pound  of  flour,  the  shortening 
to  be  rubbed  into  the  flour  with  the  hands  until  it  is  so 
thoroughly  mixed  that  it  seems  like  meal,  but  not  at  all  melted 
or  softened;  then  just  enough  cold  water  to  make  a  pastry  which 
will  roll  out.  Eoll  out  the  pastry  and  use  it  at  once  to  line  the 
pie  plates.  Fill  the  plates  with  sliced  apples,  or  with  any  fruit 
or  mince  meat.  To-day  I  shall  use  sliced  apples.  Sprinkle  flour 
over  the  pastry,  and  then  roll  it  out  and  line  the  plates;  wet  the 
lower  crust  to  make  the  upper  crust  stick  to  it.  Out  two  or 
three  little  slits  in  the  upper  crust.  Take  care  not  to  press  the 
outer  edges  of  the  crust  together.  After  the  upper  crust  has 
been  put  on  the  pie  brush  it  with  beaten  e^gy  if  you  wish  it  to 
be  glossy  when  it  is  done.  Then  put  it  in  a  moderate  oven  and 
bake  it  for  three-quarters  of  an  hour,  until  you  are  very  sure 
that  the  apple  is  done.  You  can  tell  that  by  trying  the  apple 
through  the  little  cuts  that  you  make  in  the  pastry.  This  morn- 
ing, in  making  pastry,  you  remember  that  we  rolled  and  folded 
it  a  number  of  times.  I  simply  roll  this  out  once,  just  enough 
to  get  it  thin  enough  to  use  for  my  pie.  First  roll  out  the 
pastry,  and  cut  off  the  cover  for  the  top  of  the  pie.  Lay  it  one 
side,  and  then  roll  out  the  rest  and  use  it  for  the  pie,  as  I  have 
already  directed.  Use  Greening  apples  if  you  can  get  them. 
These  are  table  apples.  They  are  not  so  good  for  pies  for  two  or 
three  reasons.  They  will  not  keep  their  form  when  they  are 
baked  in  the  pie,  and  they  may  not  be  perfectly  tender.  These 
will  break  and  grow  very  soft  as  soon  as  they  begin  to  cook. 


UNIVERSITY   OF  MINNESOTA.  41 

I  might,  while  I  am  making  our  pie,  say  a  little  about  flour 
._^._ra  use  in  the  family.  As  a  rule  I  use  what  is  called 
pastry  flour,  best  for  pie  crusts.  Pastry  flour  has  more  starch 
in  it  than  ordinary  family  flour,  or  bread  flour.  The  starch 
is  the  interior  of  the  grain.  The  family  flour  is  the  grain 
ground  entire,  only  the  husk  being  removed.  From  grain 
ground  in  that  way  none  of  the  nutritious  elements  are  removed. 
You  get  a  greater  proportion  of  gluten,  and  some  of  the 
mineral  elements  of  the  grain  that  lie  close  to  the  husk;  the 
flour  that  has  an  excess,  of  gluten  in  it  will  absorb  more  water 
than  pastry  flour,  or  flour  composed  chiefly  of  starch,  and  it 
will  make  a  tougher  dough,  either  in  the  form  of  pie  crust  or 
bread  than  a  flour  which  has  the  most  starch  in  it.  It  is 
more  nutritious  than  starchy  flour,  so  that  if  you  want  tender, 
rather  white  pastry  and  bread,  you  must  make  up  your  minds 
to  sacrifice  some  of  the  nutritious  elements  of  the  flour.  All 
through  the  West  the  flour  which  is  marketed  is  made,  I  think, 
from  the  entire  wheat,  and  that  is  more  thoroughly  good,  and 
more  nutritious,  than  the  so-called  choice  pastry  flour.  In  the 
West  you  have  a  better  flour  than  we  at  the  East  do,  if  we  de- 
pend upon  the  Eastern  mills.  There  are  some  very  good  brands 
of  flour  made  in  New  York  State,  but  as  a  rule  they  are  not  so 
full  of  gluten  and  not  so  nutritious  as  the  Western  flours.  Where 
flour  is  made  from  winter  wheat,  which  lies  in  the  ground  all 
winter  long  and  gathers  more  of  the  mineral  elements  of  the 
soil  than  spring  wheat  does,  the  flour  is  superior. 

The  pie  is  now  heaped  full  of  sliced  apples  by  using  about  half 
-a  dozen  rather  small  apples.  I  suppose  you  think  this  is  a  rather 
extravagant  way  to  make  a  pie,  but  you  do  not  need  to  put  so 
many  apples  in  unless  you  want  to;  we  want  a  nice  thick  pie. 
This  is  cinnamon  that  I  am  using  for  flavoring.  Put  two  heap- 
ing tablespoonfuls  of  sugar  on  top  of  the  apples  in  the  pie.  Fi- 
nally brush  the  top  of  the  pie,  either  with  beaten  egg  or  with  a 
little  sugar  and  water  dissolved,  and  put  it  into  the  oven  to  bake. 

BREAD   MAKING. 

Now  take  your  recipe  for  bread  making.  Use  the  compressed 
yeast  which  you  buy  at  the  grocery  store.  For  two  small  loaves 
of  bread  or  a  large  pan  of  biscuit  use  a  whole  cake  of  yeast.  Dis- 
solve the  yeast  in  lukewarm  water,  a  cupful  of  lukewarm  water. 
Then  add  enough  flour  to  form  a  thick  batter;  that  will  be  about 
a  cupful  of  flour;  a  thick  batter  which  will  cling  to  the  mixing 
6 


42  BIENNIAL   REPORT 

spoon  when  you  lift  the  spoon  and  let  a  drop  fall  on  the  surface. 
Cover  the  bowl  with  a  towel  folded  several  times,  or  a  thick 
cloth,  so  that  all  the  heat  can  be  retained.  Then  set  the  bowl 
somewhere  near  the  fire,  in  a  place  not  too  hot  to  bear  your  hand, 
and  let  it  stand  for  about  half  an  hour,  or  until  the  batter  is  light 
and  foamy.  Keep  the  bowl  covered  all  the  time,  and  take  care 
that  you  do  not  have  it  in  too  hot  a  place.  Don't  have  it  in  a 
place  where  you  can  not  bear  your  hand.  After  the  sponge 
—  as  the  batter  is  called  —  is  light  and  foaming,  mix  in  another 
cupful  of  lukewarm  water  in  which  a  teaspoonful  of  salt  is  dis- 
solved. After  the  second  cupful  of  lukewarm  water  with  the 
teaspoonful  of  salt  dissolved  in  it,  add  enough  flour  to  form  a 
dough  stiff  enough  to  knead  with  the  hands.  Knead  the  dough 
on  the  board  for  just  five  minutes.  Some  good  housekeepers 
would  declare  that  just  five  minutes'  kneading  is  flying  in  the 
face  of  Providence  in  the  way  of  bread  making,  but  I  assure 
you  it  is  enough.  That  is,  it  is  enough  to  give  you  bread  of  a 
firm,  fine  grain,  perfectly  even  in  its  consistency.  It  won't  be 
full  of  large,  uneven  holes;  it  will  be  firm,  fine  bread.  After 
you  have  kneaded  the  bread  five  minutes  make  it  up  in  a 
little  loaf,  or  two  loaves,  as  you  like;  put  them  in  small  iron 
pans,  buttered  —  black  iron  bread  pans  —  and  set  them  again 
by  the  fire,  where  you  can  bear  your  hand,  and  let  the  little 
loaves  of  dough  rise  until  they  are  just  twice  as  large  as  when 
you  put  them  down.  That  generally  will  take  about  half  an 
hour  if  the  yeast  is  good.  Brush  the  loaves  over  the  top  with 
a  little  melted  butter,  or  with  a  teaspoonful  of  sugar  dissolved 
in  water.  Put  them  in  the  oven  and  bake  them.  The  bread 
is  to  be  baked  until  you  can  run  a  sharp  knife  or  trussing 
needle  in  through  the  thickest  part  of  the  loaf  without  the  bread 
sticking  in  any  way.  If  the  needle  or  knife  comes  out  clean  and 
bright  the  bread  is  done.  It  may  take  from  half  an  hour  to  an 
hour  to  bake  the  bread.  In  the  stove  that  I  used  the  first  morn- 
ing over  in  the  other  building  I  have  baked  a  loaf  of  bread,  the 
size  of  those  I  am  going  to  show  you,  in  eleven  minutes.  I  had 
not  realized  that  bread  could  be  baked  thoroughly  in  so  short  a 
time,  but  one  day  in  ^N^orthampton,  Mass. ,  one  of  my  class  timed 
the  baking  of  the  bread.  A  loaf  of  bread  of  that  size  was  baked 
in  eleven  minutes.  This  same  bread  dough  you  «an  make  up  in 
the  form  of  little  rolls.  I  will  make  part  of  it  up  in  rolls.  Of 
course  you  will  understand  that  the  smaller  the  piece  of  dough 
the  more  rapidly  it  will  rise  the  second  time,  and  the  quicker 


i   ^ 

UNIVERSITY  OF  MINNESOTA.  43 

you  will  be  enabled  to  bake  it.  So  if  you  are  in  a  hurry,  and 
want  bread  baked  quickly,  you  will  make  it  in  the  form  of  little 
rolls;  when  I  make  the  rolls  I  will  describe  the  process. 

Question.     Should  bread  be  baked  a  long  or  a  short  time  1 

Miss  Corson.  The  sooner  it  can  be  baked  the  better.  There 
is  no  special  object  to  be  gained  in  the  baking  of  bread  except 
to  thoroughly  cook  the  dough.  It  can  not  affect  the  nutriment 
of  the  flour  very  much  whether  it  takes  a  longer  or  a  shorter 
time.  The  nutriment  of  the  flour  might  be  slightly  wasted  if  it 
took  a  very  long  time.  There  is  no  objection  to  baking  bread  as 
quickly  as  it  can  be  done. 

Now  before  I  begin  to  make  the  pudding  I  will  answer  a  ques- 
tion that  has  been  asked  about  the  best  yeast  and  the  quick 
rising  of  bread.  The  object  of  raising  bread  is  simply  to  make 
it  digestible  by  separating  the  mass  of  the  dough.  If  it  is  firm 
and  solid,  that  is,  if  the  bread  is  heavy,  it  can  not  be  easily 
penetrated  by  the  gastric  juice,  and  consequently  is  indigesti- 
ble. So  that  the  most  healthy  bread  is  that  which  is  sufficiently 
light  and  porous  to  allow  the  gastric  juice  to  penetrate  it  easily. 
Only  a  mechanical  operation  is  required  to  make  the  bread  light. 
Now  that  process  which  will  most  quickly  make  the  bread  dough 
light  is  the  most  desirable.  The  longer  you  take  to  raise  bread, 
the  more  slowly  you  raise,  the  more  of  the  nutriment  of  the  flour 
you  destroy  by  the  process  of  fermentation  that  lightens  the 
bread.  The  yeast  combining  with  water  at  a  certain  tempera- 
ture causes  fermentation,  and  from  that  fermentation  carbolic 
acid  gas  is  evolved,  which  forces  its  way  up  through  the  dough 
and, fills  it  with  tittle  bubbles,  — in  other  words,  makes  it  light. 
Now  the  more  quickly  you  can  accomplish  tli^t  fermentation,  or 
rather  lightening  of  the  dough  by  the  formation  of  little  air 
cells,  the  more  you  will  pre'serve  the  nutriment  of  the  flour. 

The  idea  prevails  to  some  extent  that  if  ladies  use  as  much 
yeast  as  I  have  to-day  the  bread  will  taste  of  the  yeast.  It  will 
not  if  the  yeast  is  fresh.  If  the  yeast  is  old  or  sour  it  will  taste. 
But  you  can  use  as  much  as  I  have  shown  you  and  not  have  the 
bread  taste  after  it  is  done.  You  see  my  object  in  using  a  great 
deal  of  yeast,  proportionately,  is  to  accomplish  the  lightening  of 
the  dough  in  a  Tery  short  time.  The  best  bread  that  ever  was 
made  or  that  ever  was  put  on  the  market  was  raised  mechani- 
cally, without  the  action  of  yeast;  it  was  called  aerated  bread. 
It  was  bread  dough  lightened  by  a  mechanical  process.  Car- 
bonic acid  gas  was  driven  into  the  dough  by  machinery  after  the 


44  BIENNIAL  REPORT 

flour  was  mixed  with  salt  water;  and  the  bread  made  was  very 
light  and  every  particle  of  the  nourishment  preserved  in  that 
way. 

Question.     Do  you  ever  put  sugar  in  bread*? 

Miss  Corson.  You  can  put  in  anything  you  like.  You  can 
put  sugar,  or  milk,  or  anything  you  like  in  the  bread  to  vary  it. 
I  will  use  nothing  to-day  but  yeast,  flour,  water,  and  salt.  This 
is  perfectly  plain,  wholesome  bread.  You  put  milk  in  bread 
and  it  makes  it  dry  quicker.  Vienna  bread,  which  is  made 
partly  of  milk,  dries  more  quickly  than  any  other  bread  that  is 
made.  You  can  make  any  variation  you  like  from  the  recipe  I 
have  given  you.  I  have  given  you  a  perfectly  plain  home-made 
bread. 

Question.     Do  you  ever  scald  the  flour  for  bread  ? 

Miss  Corson.  You  can  scald  the  flour  if  you  wish,  but  you 
do  not  accomplish  any  special  purpose  by  it.  In  the  winter 
time,  if  you  heat  the  flour  before  you  mix  it  with  yeast  and 
warm  water,  you  increase  the  rapidity  with  which  the  bread 
dough  rises. 

Question.  How  would  you  make  brown  bread — ordinary  gra- 
ham bread? 

Miss  Corson.  Use  graham  flour;  mix  your  white  flour  with  it, if 
it  is  for  graham  bread  proper;  if  it  is  for  graham  gems  use  simply 
graham  flour,  water  and  salt,  beaten  together.  Graham  flour, 
salt  and  water  beaten  together  into  a  form  and  baked  in  little 
buttered  tins  is  the  graham  bread  pure  and  simple  of  the  Gra- 
hamites.  It  is  not  necessary  to  knead  bread  more  than  once  to 
secure  lightness.  I  have  already  said  that  the  longer  you  pro- 
long the  process  of  bread  making  the  more  of  the  nourishment 
of  the  flour  you  destroy.  You  will  see  when  the  bread  is  baked 
to-day,  if  we  are  fortunate  in  our  baking,  that  the  bread  is  per- 
fectly light  and  of  even  grain. 

BREAD  AND   APPLE  PUDDING. 

Stale  bread  cut  in  slices  or  small  pieces,  fill  a  pudding  dish  of 
medium  size,  only  three  eggs,  or  if  eggs  are  very  dear,  four 
tablespoonfuls  of  sugar,  and  a  pint  of  milk,  or  enough  more  milk 
to  saturate  the  bread.  If  the  bread  is  very  stale  and  dry  you 
will  have  to  use  a  pint  and  a  half  of  milk.  Three  eggs,  a  pint 
of  milk,  four  tablespoons  of  sugar,  will  make  about  a  quart  of 
liquid.     The  custard  you  pour  over  the  bread;  let  the  custard 


UNIVERSITY   OF  MINNESOTA.  45 

soak  into  the  bread;  then  on  the  top  of  the  pudding  put  a  layer 
of  fruit  about  an  inch  thick.  You  may  vary  the  fruit,  using 
sliced  apples,  or  dried  apples  which  have  been  soaked  over  night, 
and  then  stewed  tender,  dried  peaches  treated  in  the  same  way, 
or  canned  peaches,  canned  pears  —  any  fruit  you  like.  In  the 
summer,  in  berry  season,  use  berries.  If  the  fruit  is  sour 
sprinkle  it  with  sugar;  then  put  the  pudding  in  the  oven  and 
bake  it.  You  can  use  dried  fruit  with  this  pudding,  such  as 
raisins  or  currants,  but  you  put  the  fruit  in  through  the  pudding 
instead  of  on  top.  If  you  want  to  make  the  pudding  particularly 
good  you  will  separate  the  white  and  yolks  of  the  eggs,  mix  the 
yolks  of  the  eggs  with  the  milk  and  sugar;  save  the  whites  until 
the  pudding  is  done;  in  that  case  you  have  to  use  a  little  more 
milk  proportionately.  Save  the  whites  until  the  pudding  is 
done,  then  beat  them  to  a  stiff  froth  and  add  to  it  three  heaping 
tablespoons  of  powdered  sugar,  very  gently  mixing  them, 
just  as  I  mixed  that  light  omelette  yesterday.  That  makes  what 
is  called  a  meringue.  Put  the  meringue  over  the  top  of  the  pud- 
ding after  it  is  done;  run  it  through  the  oven  for  about  a  minute, 
just  long  enough  to  color  it  slightly,  and  then  serve  the  pudding. 
If  you  want  the  pudding  entirely  smooth  when  it  is  done,  you 
must  break  the  bread  up  in  the  custard  before  you  bake  it.  My 
way  is  simply  to  saturate  the  bread  with  the  custard.  You  can 
beat  it  if  you  wish.  The  pudding  will  be  slightly  liquid,  like 
bread  pudding,  and  then  the  fruit,  if  it  is  juicy,  makes  it  still 
more  liquid,  and  if  you  add  the  meringue^  that  of  itself  is  a 
sauce.  You  will  notice,  as  a  rule,  that  I  make  everything  as 
plain  as  possible,  because  I  wish  to  demonstrate  that  plain 
dishes  cooked  with  simple  and  few  materials,  can  be  very  good. 
Perforated  tin  pie  plates  bake  very  nicely.  Of  course  you  want 
to  take  care  to  have  the  bottom  crust  thick  enough,  so  that  none 
of  the  juice  from  fruit  pies  will  run  through.  If  the  oven  is 
very  hot  on  the  bottom,  it  will  not  do  to  set  a  pie  on  the  very 
bottom;  a  grating  must  be  used.  You  will  have  to  use  your 
judgment  about  baking,  watching  the  pie,  and  taking  care  that 
it  does  not  get  burnt. 

(Eeturning  to  the  bread  making.  Miss  Corson  continued:) 
Now  1  am  going  to  put  the  second  cup  of  water  and  flour  inta 
the  dough.  You  want  to  remember,  in  raising  bread,  to  keep 
it  always  at  the  same  temperature  until  you  get  it  light.  It 
should  be  set  where  you  can  put  your  hand  without  burning. 
Keep  the  bowl,  containing  the  sponge,  just  warm.      You  don't 


46  BIENNIAL  REPORT 

want  it  anywhere  where  it  will  get  so  hot  as  to  scald  the  sponge. 
You  can  set  the  bowl  in  winter  over  boiling  water  to  keep  the 
temperature  equal. 

(A  question  was  asked  in  regard  to  rhubarb  pie.) 

Miss  Corson.  Some  ladies  put  the  rhubarb  raw  into  the  pies 
when  they  make  rhubarb  pies,  trusting  to  its  cooking  while  the 
crust  is  baking;  others  stew  it  with  sugar  before  they  put  itinth© 
pies.  When  it  comes  in  from  the  market  it  should  be  cut  in 
little  pieces  about  half  an  inch  long,  and  the  outside,  or  thin 
skin,  stripped  off.  It  requires  a  great  deal  of  sugar,  whether 
you  put  it  into  the  pie  uncooked,  or  you  first  cook  it.  It  makes 
an  exceedingly  nice  acid  pie.  Usually  the  best  way  is  to  stew 
it  first  before  you  put  it  in  the  pie.  That  gives  it  to  you  in  the 
form  of  a  pulp.  If  you  put  it  raw  into  the  pie,  to  a  certain  ex- 
tent the  form  is  perfect,  that  is,  it  retains  its  little  block-like 
shape  after  it  is  cooked. 

(The  bread  now  being  ready  to  knead.  Miss  Corson  recurred 
to  that  subject.) 

I  will  take  for  the  dough  three  cups  of  flour,  about  three  heap- 
ing cupfuls  besides  the  first  one.  There  was  an  old  adage  to  the 
effect  that  some  imaginary  substance  called  '-elbow  grease'' 
was  necessary  in  kneading  bread.  I  presume  that  is  another 
name  for  force.  But  there  is  no  special  strength  necessary.  The 
bread  is  kneaded  for  the  purpose  of  entangling  a  little  more  air 
in  it,  and  you  accomplish  that  by  folding  and  refolding  it,  as  I 
am  doing;  just  using  enough  flour  to  keep  it  from  sticking  to 
your  hands.  In  five  minutes  you  will  find  that  you  have  a  rath- 
er smooth,  soft  dough,  that  does  not  stick  to  your  hands.  That 
is  all  you  want.  You  will  always  find  perfectly  good  yeast  in 
any  town,  or  you  can  make  the  yeast  yourself. 

Question.  If  you  use  twice  as  much  flour  would  you  use  twice 
as  much  yeast  ? 

Miss  Corson.  If  you  want  to  raise  the  bread  quickly  you 
can  increase  the  quantity  of  yeast  in  the  same  proportion  that  I 
have  given  it  you  here  to-day,  until  you  reach  as  much  as  six  or 
seven  pounds  of  flour,  and  then  you  would  not  need  to  use  pro- 
portionately as  much  yeast.  You  could  diminish  the  quantity  a 
little.  You  see,  the  object  of  using  plenty  of  yeast  is  to  get  the 
bread  raised  quickly. 

Question.  Doesn't  home-made  yeast  make  heartier  bread  than 
the  other  ? 

Miss  Corson.     It  makes  bread  less  digestible — it  may  be 


UNIVERSITY  OF   MINNESOTA.  47 

heartier  in  that  sense j  the  Irishman  does  not  like  his  potatoes 
quite  done;  he  thinks  them  heartier  when  they  are  somewhat 
indigestible.  There  could  not  be  more  nutritious  or  wholesome 
bread  than  this  quickly  raised  bread.  I  have  given  you  several 
very  good  reasons  for  raising  bread  as  quickly  as  possible. 
Bread  raised  more  slowly  is  not  so  nutritious,  because  some  of 
the  nutritive  elements  are  destroyed  in  the  fermentation  ^fhich 
goes  on  in  the  slow  process. 

To  make  rolls,  take  small  pieces  of  dough  and  make  them 
round,  and  cut  them  nearly  through  the  centre.  Put  the  rolls 
in  a  buttered  pan;  cover  them  up  with  a  cloth  and  let  them  rise 
double  their  original  size,  where  you  can  bear  your  hand. 
Then  bake  them.  Let  the  dough  always  rise  until  it  is  twice  its 
size  before  baking.  I  think  I  have  already  explained  to  you 
that  if  you  want  the  br6ad  or  roll  glossy  you  can  brush  it  with 
sugar  and  water,  or  melted  butter.  These  rolls  will  be  set  on  the 
top  of  the  stove  to  rise,  just  like  bread.  As  soon  as  they  are 
twice  their  size  they  go  into  the  oven  to  bake. 

Question.     Do  you  ever  use  any  shortening  in  the  rolls  ? 

Miss  Corson.  You  can  use  it  if  you  want  to.  Knead  butter  in 
the  part  of  the  dough  that  is  designed  for  rolls  —  say  a  table- 
spoonful  of  butter;  put  it  in  when  you  are  doing  the  five  minutes' 
kneading.  There  is  no  reason  why  you  should  not  knead  in 
anything  that  your  fancy  calls  for,  providing  it  is  edible. 

Now  I. will  show  you  how  you  can  prevent  the  juice  running 
out  of  fruit  pies.  For  fruit  pies  —  pies  made  in  the  summer 
time,  of  juicy  fruits — better  use  no  under  crust.  Take  a  deep 
dish;  put  the  fruit  into  the  dish,  heaping  it  a  little,  just  as  I 
heaped  the  apples;  wet  the  edges  of  the  dish  with  cold  water; 
lay  the  pastry  on  the  dish  and  press  it  very  slightly,  not  on  the 
edge  itself,  because  that  makes  the  pastry  heavy,  but  just  inside 
of  the  edge.  As  I  press  it  I  leave  the  edge  intact;  press  the 
pastry  against  the  dish  all  the  way  round;  then  with  your  finger 
make  a  little  groove  all  the  way  round  your  pie,  inside  the  edge 
of  the  crust;  then,  with  a  little  knife,  cut  holes  in  the  groove.  JSTo w, 
when  the  juice  of  the  fruit  boils  out,  as  it  will,  instead  of  forcing 
its  way  out  of  the  edges,  the  crust  will  be  held  upon  the  wet 
dish,  and  the  fruit  juice  will  boil  out  in  the  little  groove  and 
stay  there.  To  serve  the  pie,  you  cut  the  upper  crust  with  a 
sharp  knife,  and  serve  with  a  spoon,  taking  a  piece  of  crust  and 
plenty  of  fruit  out  on  each  plate.  ISo  under  crust  is  there.  If 
you  have  an  under  crust  with  very  juicy  pie  it  will  be  pretty 


48  BIENNIAL  REPORT 

sure  to  be  soggy  and  heavy.  The  English  way  of  serving  these 
pies  is  a  very  nice  one,  and  is,  as  I  have  described,  with  whipped 
cream.  Serve  whipped  cream  with  a  fruit  pie.  Among  other 
nice  things  that  we  can  not  get  in  this  country  is  Devonshire 
cream,  which  is  a  cream  almost  as  thick  as  the  hard  sauce  you 
make  by  mixing  powdered  sugar  and  egg  together;  it  is  thick 
enough  almost  to  cut.  We  can  not  get  that  cream  here,  but  use 
thick,  nice  cream,  sweetened  or  not,  as  you  like.  One  of  my 
English  friends,  who  first  taught  me  this  way  of  serving  pie,  said 
that  at  her  home  they  never  sweetened  the  cream;  they  simply 
whipped  it  to  a  froth  and  served  it  piled  up  on  a  dish  by  the  side 
of  the  pie.  The  pie  was  taken  out  on  a  plate,  and  then  two  or 
three  spoonfuls  of  this  whipped  cream  laid  on  the  plate  by  the 
side  of  the  pie.     You  can  sweeten  it  if  you  like. 

MERINGUE. 

I  will  next  make  a  meringue.  I  have  already  told  you  to  use 
the  whites  of  three  eggs,  three  tablespoonfuls  of  powdered  sugar  — 
and  that  really  must  be  pulverized  very  fine  and  sifted.  In  beat- 
ing the  eggs  you  can  always  get  them  light  very  quickly,  if  they 
are  reasonably  cold  in  the  beginning,  by  beating  with  a  change 
of  movement.  Beat  until  your  hand  grows  tired,  and  then  simply 
change  the  way  you  hold  the  beater.  Don't  stop  beating.  Of 
course  you  can  use  any  kind  of  an  egg-whip  you  like.  This 
which  I  use  is  made  of  twisted  wire.  Only  take  care  to  have  the 
egg  beaten  entirely  stiff.  Do  not  have  any  liquid  egg  in  tlfe 
bottom  of  the  bowl.  In  the  summer  time  you  can  cool  the  egg 
by  putting  in  a  little  pinch  of  salt  if  it  does  not  beat  stiff  at  once. 
I  would  not  advise  using  an  egg  that  had  the  least  odor  about  it. 
As  soon  as  the  custard  in  the  pudding  is  done  we  are  going  to 
take  the  pudding  out  of  the  oven,  and  put  the  meringue  on  the 
top,  whether  the  apples  are  done  or  not.  It  does  not  do  any  harm 
to  stop  beating  for  awhile.  Mix  this,  using  a  cutting  motion, 
not  a  stirring  motion.  Mix  until  the  sugar  and  egg  are  smoothly 
blended,  and  the  meringue  Is  ready  to  use. 


UNIVERSITY   OF   MINNESOTA.  49 


LECTUEE  FIFTH. 


Our  lesson  this  morning  is  cream  of  salmon;  shoulder  of 
lamb,  boned  and  roasted;  force  meat  or  stuJBfingfor  roast  meats; 
potatoes,  boiled  and  baked;  and  cheese  crusts.  I  shall  begin 
with  the  lamb  or  mutton. 

Eemove  the  bone  first,  then  stuff  and  bake  the  meat,  as  I  have 
no  facilities  for  roasting  with  this  stove;  but  I  will  have  some- 
thing to  say  about  the  process  of  roasting  in  the  course  of  the 
lesson.  A  great  many  of  the  ladies  think  that  the  shoulder  or  fore 
quarters  of  meat  is  not  so  desirable  a  piece  for  use  as  the  loin 
or  hind  quarter,  but  that  is  a  mistake.  In  the  first  place  the 
proportion  of  bone  in  the  fore  quarter  is  very  much  less  than  in 
the  hind  quarter.  In  one  lesson  that  I  gave,  about  a  week  ago, 
at  Cleveland,  I  had  a  butcher  remove  all  the  bones  from  a  fore 
quarter  weighing  between  five  and  six  pounds,  and  then  weighed 
the  bones:  They  weighed  a  pound  and  a  quarter.  I  also  had 
him  remove  the  bones  from  the  hind  quarters  and  weighed  them, 
and  they  weighed  more.  The  meat  of  the  fore  quarter  is  sweeter, 
and  quite  as  nutritious  as  the  meat  of  the  hind  quarter,  and  the 
fore  quarter  is  always  cheaper.  So  that,  you  see,  on  the  score  of 
flavor  and  economy,  the  fore  quarter  is  more  desirable  for  use 
than  the  hind  quarter.  In  England,  where  mutton  is  always  in 
perfection,  it  is  thafore  quarter  or  shoulder  of  mutton  that  is 
served  to  guests,  and  the  hind  quarter  is  the  one  that  is  used  for 
the  family  dinner. 

To  make  the  dish  which  I  am  going  to  prepare  this  morning, 
I  have  had  the  whole  quarter  brought  in  so  that  I  can  show  you 
how  the  shoulder  should  be  cut  off.  Simply  with  a  large  piece  of 
the  outside  skin  attached.  Usually  the  butcher  might  cut  the 
shoulder  square  off  close,  but  I  want  this  large  piece  of  skin  for 
stuffing.  There  is  a  natural  division  between  the  shoulder  and 
the  ribs,  so  that  the  shoulder  comes  off  with  perfect  ease.  If  you 
buy  an  entire  fore  quarter  like  that  you  will  have  the  butcher 
cut  off  the  shoulder  for  roasting  or  baking,  then  let  him  cut  the 
neck  in  rather  small  pieces  for  stews  or  mutton  broth.  Wh;it  is 
called  the  rack  or  ribs  would  be  cut  into  chops  for  broiling  or 
frying,  and  the  breast  would  be  cut  off  entire  to  be  stewed  or 
roasted  or  baked.  A  very  nice  way  to  prepare  the  breast  is  to 
have  the  bones  all  taken  out,    spread  a  layer  of  nice  force 

7 


50  BIENNIAL  REPORT 

meat  or  stuffing  over  it,  roll  it  up,  and  tie  it.  Then  it  can  be 
baked,  or  roasted,  or  stewed.  Another  nice  way  to  cook  the 
breast  is  to  boil  it  until  it  is  tender  enough  to  enable  you  to  pull 
the  bones  out  without  any  difficulty;  then  take  out  all  the  bones, 
put  it  on  a  platter,  set  another  platter  on  top  of  it  with  a  heavy 
weight  on  the  top  platter,  and  press  it  until  it  is  cold.  Then 
cut  it  in  rather  small  pieces,  about  two  or  three  inches  square, 
and  bread  and  fry  it.  The  process  of  breading  and  frying  is^ 
accomplished  in  this  way.  You  have  cracker  crumbs  —  cracker 
crumbs  rolled  and  sifted — or  bread  crumbs,  stale  bread,  dried 
in  the  oven  and  rolled  and  sifted,  in  a  large  dish.  In  another 
dish  beat  a  couple  of  eggs  until  they  are  liquid.  It  does  not 
need  to  be  frothy,  but  simply  to  have  the  substance  of  the  egg 
well  broken;  then  dip  the  little  pieces  of  boiled  lamb,  first  in  the 
cracker  dust,  then  in  the  beaten  egg,  then  again  in  the  cracker 
dust.  That  is  called  breading.  To  fry  properly,  so  that  you 
have  no  grease,  you  want  the  frying  kettle  half  full  of  fat.  You 
don't  want  a  little  fat  in  a  frying  pan,  but  a  frying  kettle  like 
that  which  you  use  in  frying  doughnuts.  Put  the  kettle  over 
the  fire  and  let  the  fat  get  hot,  that  is,  let  it  get  so  hot  that  it 
begins  to  smoke.  When  the  fat  begins  to  smoke  you  plunge 
whatever  article  you  wish  to  fry  into  it.  If  you  take  the  pre- 
caution to  do  that,  have  plenty  of  fat  and  let  it  get  smoking  hot 
and  then  fry  in  it,  you  will  never  have  anything  greasy.  The 
action  of  the  hot  fat  at  once  so  carbonizes  the  surface  of  what 
you  wish  to  fry,  and  prevents  the  soaking  of  the  fat.  Fry  what- 
ever article  you  are  treating  until  it  is  a  light  brown,  then  take  it 
out  of  the  fat  with  a  skimmer,  and  lay  it  on  brown  paper  for  a 
moment  —  coarse  brown  paper — and  that  will  absorb  the  very 
little  fat  on  the  surface.  It  will  be  perfectly  free  from  grease. 
You  can  season  before  you  bread  an  article,  or  you  can  season 
the  bread  crumbs  or  cracker  dust  which  you  use  in  breading, 
just  as  you  like.  Or,  after  the  article  is  fried  you  can  season  it 
with  salt  and  pepper.  Some  things  are  seasoned  after  the  fry- 
ing— for  instance,  Saratoga  i)otatoes — they  are  always  salted 
after  frying.  You  can  make  bread  crumbs  very  fine  by  using 
a  fine  sieve  and  sifting.  If  you  have  cracker  meal  already  pre- 
pared you  will  see  that  it  is  as  fine  as  Indian  meal;  it  is  sold  in  the 
grocery  stores  and  at  the  cracker  factories,  aud  it  is  cheaper  to 
buy  cracker  dust  or  cracker  meal  than  it  is  to  make  it  at  home, 
if  you  buy  the  whole  crackers,  because,  of  course  the  manufac- 
■  turers  can  afford  to  use  their  broken  crackers  —  they  are  all  per- 


UNIVERSITY  OF  MINNESOTA.  61 

fectly  good — in  making  cracker  meal  and  sell  that  very  much 
cheaper  than  they  can  sell  the  whole  crackers.  The  question  of 
the  digestibility  of  fried  articles  of  food  is  very  often  raised. 
You  understand  that  the  hard  fried  surface  is  less  digestible 
than  any  soft  surface,  and  many  fried  articles  are  indigestible 
because  of  the  quantity  of  grease  they  contain.  If  you  fry  in 
the  way  I  have  told  you,  you  will  not  have  that  excess  of  grease. 

To  take  the  bone  from  the  shoulder,  first  cut  from  the  inside 
and  take  out  the  shoulder  blade,  cutting  from  the  inside,  avoid- 
ing as  far  as  possible  cutting  through  the  skin  on  the  outside. 
The  butcher  will  always^  do  this  for  you  probably,  if  you  tell  him 
about  what  you  want  done.  First,  the  shoulder  blade  is  taken 
out,  then  the  bone  which  follows  down  "along  the  leg.  After  the 
shoulder  blade  is  taken  out  put  it  into  a  kettle  of  water,  over 
the  tire,  and  boil  it  for  awhile  until  you  can  scrape  all  the  meat 
off  of  it.  You  will  have  to  use  it  in  finishing  the  dish.  After 
taking  out  the  shoulder  blade  the  cutting  must  all  be  done  from 
the  inside.  There  will  be  two  or  three  places  where  you  may 
possibly  cut  through  the  skin,  where  it  is  drawn  very  close  over 
the  bone,  but  cut  as  little  as  possible.  When  the  meat  is  freshly 
killed  before  the  skin  is  dried,  you  may  not  always  cut  through 
there,  but  where  the  skin  is  dried  fast  to  the  bone  you  will  have 
to.  This  may  seem  a  slight  waste  of  time,  but  this  dish  is  desir- 
able for  several  reasons.  In  the  first  place,  the  bone  being  en- 
tirely taken  out  you  can  carve  it  without  any  waste  whatever  and 
with  a  great  deal  of  erase.  In  the  next  place  it  gives  you  a  very 
ornamental  dish.  In  fact,  I  am  going  to  show  you  how  to  make 
a  duck  out  of  it.  And  as  I  say,  if  you  get  the  butcher  to  do  it,  it 
^will  not  make  any  difference  to  you  if  it  does  take  time. 

Always  in  sewing  meat  or  poultry,  ladies,  take  very  large 
stitches,  not  with  fine  thread.  Use  cord,  so  that  you  can  see  where 
the  threads  are  when  the  meat  is  done.  Any  kind  of  a  large 
needle  will  answer  for  sewing,  large  enough  to  carry  your  cord. 
Always  leave  long  ends  too. 

To  stuff  the  meat,  season  it  nicely  with  pepper  and  salt  and 
any  herb  that  you  are  going  to  use  in  making  stuffing.  Sage,  of 
course,  would  be  very  good  with  fat  meat;  put  onion  in  the 
stuffing  to  make  it  imitate  duck.  For  a  force  meat  of  bread,  a 
teaspoonful  of  chopped  onion;  fry  it  in  a  tablespoonful  of  butter 
until  it  is  light  brown.  While  the  onion  is  frying  soak  a  cupful 
of  stale  bread  in  cold  water  until  it  is  soft,  then  squeeze  out  the 
water.     Put  the  soaked  bread  with  the  fried  onion,  add  a  tea- 


52  BIENNIAL   REPOKT 

spoonful  of  salt,  a  teaspoonful  of  any  herb  that  you  decide  for 
seasoning,  any  dried  sweet  herb,  half  a  saltspoonful  of  pepper? 
and  stir  all  these  ingredients  over  the  fire  until  they  are  scald- 
ing hot.  Use  that  force  meat  for  stuffing  any  kind  of  meat  or 
poultry.  Of  course  there  are  a  great  many  ways  of  making 
force  meats;  this  is  only  one,  and  a  very  simple  one.  Another 
good  stuffing  for  duck  or  for  this  dish,  if  you  wish  it  more  closely 
to  imitate  duck,  would  be  to  increase  the  quantity  of  onion  — 
use  much  more  onion,  half  a  cupful  of  onion,  or  even  more  when 
you  want  to  make  onion  stuffing.  Another  way  is  to  use  dry 
bread  without  cooking,  a  chopped  oniop,  herbs,  butter;  some 
ladies  like  to  put  an  egg  in  stuffing.  There  are  a  great  many 
different  methods  of  making  it.  Cold,  chopped  meat  is  very 
nice  added  to  stuffing  or  dressing. 

After  the  shoulder  is  stuffed  thus,  run  a  needle  entirely  round 
the  edge  in  a  large,  over-hand  stitch,  so  that  you  can  draw  it  up 
like  a  purse;  stitches  at  least  an  inch  and  a  half  long.  That 
draws  the  edge  up.  Then  take  two  or  three  stitches  in  such  a 
way  as  to  hold  the  stuffing  in.  Remember  always  to  leave  long 
ends  in  tying  the  cord  used  in  sewing.  Then  curl  the  leg  up 
like  the  neck  of  a  duck  and  fasten  with  a  cord.  After  it  is  pre- 
pared like  that  it  is  to  be  put  into  a  pan  in  the  oven,  or  l)efore  a 
hot  fire,  and  browned  quickly  on  the  outside.  It  may  be  sea- 
soned after  it  is  browned.  There  will  be  a  little  drippings  in 
the  pan;  baste  it  with  the  drippings;  bake  it  or  roast  it,  allow- 
ing, if  you  want  it  well  done,  about  twenty  minutes  to  the  pound. 
A  shoulder  like  that  will  weigh  about  two  pounds  and  a  half  or 
three  pounds.  It  will  do  man  hour's  time  in  a  pretty  quick  oven; 
in  an  hour  and  a  half  in  a  moderate  one.  Use  no  water  in  the, 
baking  pan,  because  water  never  can  get  as  hot  as  the  fat  out- 
side of  the  meat.  The  temperature  of  the  hot  fat  is  higher  than 
the  temperature  of  hot  water,  and  the  result  of  putting  water 
around  meat  in  a  baking  pan  is  to  draw  out  the  juice.  The  ob- 
ject is  to  keep  all  the  juice  in  the  meat.  You  will  always  find 
that  there  will  be  drippings  enough  from  any  ordinary  cut  of 
meat  for  the  purpose  of  basting.  If  you  have  an  absolutely 
lean  piece  of  meat  pour  about  a  couple  of  tablespoonfuls  of 
drippings,  or  butter,  in  the  baking  pan,  but  no  water,  and  use 
the  drippings  lor  basting.  A  nice  gravy  is  very  easily  made 
from  the  drii)pings  in  the  pan.  I  will  tell  you  about  that  later. 
If  the  meat  appears  to  be  baking  too  quickly,  if  there  is  any 
danger  of  its  burning,  put  a  sheet  of  buttered  paper  over  it. 


UNIVERSITY   OF  MINNESOTA.  63 

Baste  the  meat  every  fifteen  or  twenty  minutes.  You  can  drench 
it  with  flour,  just  before  basting,  if  you  want  to.  That  gives  it  a 
rough  surface.  The  flour  browns  with  the  fat.  If  you  are 
basting  with  water  of  course  the  flour  would  not  brown  so 
quickly.  I  think  I  have  given  you  good  reasons  for  not  basting 
it  with  water. 

CREAM   OF  SALMON. 

A  cupful  of  boiled  salmon  separated  from  the  skin  and  bone 
and  rubbed  through  a  sieve  with  a  potato  masher,  mixed  with  a 
quart  of  cream  soup,  gives  you  cream  of  salmon.  Any  of  the 
ladies  who  have  seen  cream  sauce  made  will  understand  the 
making  of  the  cream  soup.  Put  a  slice  of  salmon  that  will  make 
a  cupful,  over  the  fire  in  enough  boiling  water  to  cover  it,  with 
a  heaping  tablespoonful  of  salt,  and  boil  it  until  the  flakes 
separate.  That  will  be  perhaps  ten  minutes.  Watch  it  a  little. 
When  the  flakes  separate  drain  it,  take  away  the  skin  and  bones 
and  put  it  into  a  fine  colander  or  stout  wire  sieve,  and  rub  it 
through  with  a  potato  masher. 

Question.     Do  you  use  canned  salmon  ? 

Miss  Corson.  Yes,  you  can  use  canned  salmon.  That  is  al- 
ready cooked,  and  you  simply  would  rub  it  through  the  sieve. 
The  fresh  salmon  is  to  be  boiled  in  salted  water.  If  you  use 
canned  salmon  you  do  not  need  to  boil  it.  After  the  salmon  is 
rubbed  through  the  sieve  it  is  called  puree  or  pulp  of  salmon.   . 

Now  to  make  a  quart  of  cream  soup:  For  each  quart  of  soup 
put  in  the  sauce  pan  a  heaping  tablespoonful  of  butter,  a  heaping 
tablespoonful  of  flour;  put  them  over  the  fire  and  stir  them  until 
they  are  quite  smooth.  Then  begin  to  add  hot  milk,  half  a  cup- 
ful at  a  time,  stirring  each  half  cupful  smoothly  with  the  butter 
and  flour  before  you  add  any  more,  till  you  have  added  a  quart, 
or  if  milk  is  scarce  a  pint  of  milk" and  a  pint  of  water.  If  you 
haven^t  any  milk  at  all,  a  quart  of  water.  That  gives  you  a 
white  soup,  if  you  add  simply  water;  if  you  add  milk  it  is  called 
cream  soup.  If  you  are  very  fortunate  and  have  lots  of  cream, 
in  place  of  some  of  the  milk,  use  cream,  and  then  you  will  have 
genuine  cream  soup.  After  the  milk  or  water  is  all  added,  then 
season  the  soup  palatably  with  salt  and  pepper  —  white  pepper- 
I  have  told  you  about  white  pepper.  It  is  to  be  had  at  all  the 
grocery  stores;  it  costs  no  more  than  black  pepper  and  is  very 
much  nicer  for  any  white  soup  or  white  sauce.     Salt  and  pepper 


64  BIENNIAL  REPORT 

to  taste,  and  a  very  little  grated  nutmeg;  a  quarter  of  a  salt- 
spoonfal,  a  little  pinch  of  grated  nutmeg.  After  the  soup  is 
seasoned  stir  in  the  salmon.  I  have  cold  you  already  how  to  pre- 
pare the  salmon.  Stir  the  soup  constantly  until  it  boils  for  a 
couple  of  minutes.  By  that  time  you  will  find  that  the  salmon 
is  stirred  smoothly  all  through  it.  Then  it  will  be  ready  to  serve? 
and  it  is  very  good.  You  can  use  any  other  kind  of  fish  in  the 
same  way,  and  your  soup  will  take  its  name  from  the  fish  that 
you  use.  Halibut  or  codfish,  trout  or  any  fish.  Only  remember 
if  you  want  the  soup  to  be  white  you  must  use  the  white  part  of 
the  fish.  For  instance,  if  you  had  a  large  dark  fish  you  would 
want  to  take  off  the  brown  parts  and  .use  only  the  white  parts. 
Otherwise  the  brown  parts  of  the  fish  will  color  the  soup.  You 
can  use  cream  soup  as  the  basis  for  vegetable  soups  that  are  very 
nice.  Prepare  the  vegetables  in  the  same  way;  boil  them,  and 
rub  them  through  a  sieve  with  a  potato  masher.  Then  stir  them 
into  the  cream  soup.  Use  asparagus,  celery,  cucumbers,  green 
peas,  striug  beans,  Jerusalem  artichokes,  — those  little  root  arti- 
chokes,— any  vegetable,  iu  fact,  varying  the  quantity  of  vegetable 
in  this  way.  You  will  find  that  some  vegetables  will  give  a 
much  more  decided  flavor  than  others.  For  instance,  celery  has 
a  very  strong  flavor,  and  cucumbers  have  rather  a  decided  flavor- 
You  want  to  use  enough  vegetables  to  flavor  the  soup,  if  it  is  a 
white  vegetable.  If  it  is  a  vegetable  that  has  a  decided  color 
like  carrots,  for  instance,  or  beets, — by  the  way,  beets  make  a  de- 
licious soup,  and  a  very  pretty  one  is  made  with  spinach,  — you 
want  to  use  enough  to  color  the  soup.  The  beets,  boiled  so  that 
all  the  color  is  preserved,  and  then  rubbed  through  a  sieve,  make 
a  very  pretty  soup.  One  of  our  New  York  pupils  calls  it  a 
'^pink  velvet  soup."  Spinach  makes  a  very  nice  green  soup  if 
it  is  properly  boiled.  We  shall  try  to  get  some  spinach  for  one 
of  the  lessons.  We  have  puree  of  spinach  on  our  list,  and  if  we 
can  get  any  spinach  I  will  show  you  how  to  boil  it  so  as  to  keep 
its  color. 

BOILED  POTATOES. 

The  boiling  of  potatoes  is  a  very  simple  operation,  but  there 
is  a  good  deal  of  talking  to  be  done  in  connection  with  it.  It 
does  not  make  any  difference  whether  you  use  hot  water  or  cold 
in  boiling  potatoes.  What  you  want  to  watch  is  the  stage  at 
which  you  take  the  potatoes  out  of  the  water.  That  is  what 
determines  whether  they  are  to  be  mealy  or  not.      The  cause  of 


UNIVERSITY  OF  MINNESOTA.  65 

the  potatoes  being  mealy  is  the  ruptare  of  the  starch  cells  and 
the  escape  of  the  steam  just  at  the  right  moment,  just  when  the  - 
potatoes  are  tender;  and  if  «,^ou  leave  them  in  the  water  after 
they  are  tender,  then  the  membrane  of  the  starch  cells  being 
broken  permits  the  water  to  penetrate;  even  if  the  skins  are  not 
cut  or  broken,  the  moisture  in  the  starch  cells  themselves  will 
condense  and  make  the  potato  heavy,  so  that  you  want  to  give 
the  steam  a  chance  to  escape  as  soon  as  the  potatoes  are  tender. 
If  you  will  do  that  you  are  sure  of  mealy  potatoes,  provided  the 
potatoes  are  ripe.  Unripe  potatoes,  or  new  potatoes,  or  sprout- 
ed or  frosted  potatoes,  you  cannot  well  make  mealy,  because  the 
starch  cells  in  the  new  potatoes  are  not  fully  matured,  in  the  old 
sprouted  potatoes  they  are  disorganized,  especially  as  the  little 
sprouts  take  up  the  nutritive  properties  which  enable  them  to 
grow.  But  if  you  use  ripe  potatoes,  before  they  are  beginning 
to  sprout,  and  pour  the  water  off  of  them  when  they  are  tender 
and  allow  the  steam  to  escape,  you  will  be  sure  to  have  the  pota-* 
toes  mealy,  unless  they  are  watery  potatoes;  the  ordinary  mar- 
ket potatoes  will  be  sure  to  be  mealy,  l^ow  you  can  insure  the 
escape  of  the  steam  by  draining  the  potatoes  and  covering  them 
with  a  towel  folded  several  times;  that  is,  draining  off  all  the 
water  as  soon  as  the  potatoes  are  tender  enough  to  enable  you  to 
run  a  fork  through  them.  Do  not  wait  until  they  begin  to  break 
apart,  because  by  that  time  the  starch  cells  are  being  broken  up, 
and  the  water  will  have  begun  to  penetrate  to  the  interior  of  the 
potato. 

After  boiling  the  potatoes,  either  ia  cold  or  hot  water,  until 
they  are  tender,  drain  them  and  put  a  folded  towel  over  them  in 
the  sauce  pan.  Set  the  sauce  pan  on  the  back  part  of  the  stove 
where  the  potatoes  can  not  burn,  or  put  it  up  on  a  brick  on  the 
back  part  of  the  stove.  The  potatoes  may  be  peeled  or  not,  as 
you  choose;  if  you  peel  the  potatoes  in  the  most  careful  way, 
that  is,  cutting  the  thinnest  possible  skin  off,  you  will  waste  at 
least  an  ounce  in  every  pound.  A  very  good  way  to  peel  pota- 
toes is  to  take  off  just  a  little  rim  of  the  skin  all  around  them 
and  boil  them;  then  if  you  want  to  peel  them  before  they  go  to 
the  table,  it  will  be  easy  to  strip  off  the  two  pieces  of  skin  re- 
maining. In  order  to  save  time  I  shall  put  the  potatoes  into 
boiling  water  enough  to  cover  them,  with  a  tablespoonful  of 
salt.  Take  about  a  quart  of  water  and  a  tablespoonful  of  salt. 
I  have  already  said  that  as  soon  as  the  potatoes  are  tender 
enough  to  pierce  with  a  fork,  not  when  they  are  beginning  to 


56  BIENNIAL  REPORT 

break,  and  they  are  drained,  cover  them  with  a  cloth  and  keep 
them  hot  as  long  as  you  like.  In  about  three  or  four  minutes 
after  they  have  been  covered  with  the  cloth  they  will  begin  to 
grow  mealy,  as  the  steam  escapes;  and  you  can  keep  them  hot 
and  mealy  for  three  or  four  hours.  It  makes  very  little  differ- 
ence with  potatoes,  although  with  some  kinds  of  vegetables  it 
makes  a  decided  difference,  whether  you  boil  them  in  hard  or 
soft  water.  But  as  a  rule  soft  water  is  best  for  boiling  vegeta- 
bles. You  can  always  soften  the  water  by  putting  a  very  little 
carbonate  of  soda  in  it,  to  counteract  the  extreme  hardness  of 
the  water,  which  is  caused  by  lime  or  mineral  elements.  The 
hardness  of  water  slightly  hardens  the  surface  of  vegetables,  but 
it  has  an  entirely  different  action  on  meats.  It  slightly  hardens 
the  surface — not  enough  to  make  the  vegetable  tough,  by  any 
means,  but  enough  to  retain  all  the  juices  and  all  the  flavors. 
Do  not  have  the  potatoes  tightly  covered  after  they  are  cooked, 
'because  the  steam  will  condense  on  tRe  inside  of  the  cover  and 
fall  back  on  the  potatoes,  thus  making  them  watery.  In  serving- 
potatoes  on  the  table  after  they  are  cooked,  do  not  put  a  cover 
on  the  dish;  put  a  folded  napkin  over  the  potatoes.  Do  not  put 
the  dish  cover  on — it  will  h^ve  the  same  effect  that  it  would 
have  if  you  put  the  cover  on  the  pot.  The  steam  arising  would 
condense,  and  fall  back  on  the  potatoes  in  the  form  of  moisture,, 
and  make  the  potatoes  watery. 

In  baking  potatoes,  the  same  general  principles  apply.  That 
is,  at  the  moment  when  the  potatoes  are  tender — and  that  of 
course  depends  upon  the  oven  in  which  you  bake  them  —  the 
starch  cells  are  ruptured  and  the  moisture  is  at  the  point  of  es- 
caping if  you  give  it  vent  by  slightly  breaking  the  potato,  then 
the  potatoes  will  keep  mealy  for  a  little  while.  But  baked  pota- 
toes deteriorate  every  moment  they  stand  after  they  are  tender. 
You  should  serve  baked  potatoes  just  the  moment  they  are  done, 
if  you  want  them  to  be  perfect.  If  you  wrap  them  up  in  a  nap- 
kin it  keeps  in  the  steam.  The  longer  they  stand,  the  more  of 
the  hard  skin  forms  on  them,  and  if  you  let  them  stand  for  half 
an  hour  or  more  you  find  the  skin  sometimes  a  sixteenth  of  an 
inch  thick.  You  can  take  a  little  slice  off  the  end  without 
breaking  them,  to  permit  the  escape  of  the  steam.  But  serve 
them  just  as  quick  as  you  can.  In  sending  them  to  the  table  do 
not  put  the  dish  cover  on  them.  Throw  a  napkin  over  them  to 
keep  the  heat  in.  I  have  found  that  in  baking  potatoes  that  the 
hotter  the  oven  the  better  the  potatoes  would  be;  that  is,    the 


UNIVERSITY  OF  MINNESOTA.  57 

more  quickly  they  would  be  baked.     I  have  been  able  to  bake 
them  sometimes  in  twenty  minutes. 

To  soak  potatoes  in  cold  water  restores  a  little  of  their  moist- 
ure that  may  have  been  lost  by  the  natural  evaporation.  For 
instanr>e,  late  in  the  winter  you  will  find  potatoes  slightly  shriv- 
eled. That  is  caused  by  the  escape  of  the  moisture.  If  you 
had  weighed  them  in  the  fall,  and  weighed  them  again  at  that 
time  you  would  find  they  weighed  less.  To  soak  them  for  an 
hour  or  more  before  you  cook  them  is  to  restore  that  wasted 
water  and  to  increase  the  substance  of  the  potato.  There  is 
very  little  nutriment  lost  in  the  waste  of  the  moisture;  it  is  only 
the  bulk  of  the  potato.  You  do  not  need  to  salt  the  water  in 
which  the  potatoes  are  soaked.  The  only  effect  of  salting  water 
would  be  to  make  it  colder.  In  soaking  green  vegetables  it  is 
well  to  salt  the  water,  because  if  there  are  any  insects  in  the 
vegetables  they  are  killed  by  the  action  of  the  salt.  In  lettuce, 
or  cabbage,  or  cauliflower,  there  are  insects  that  hide  away 
among  the  leaves,  and  salt  kills  them.  In  regard  to  the  soaking 
of  the  green  vegetables,  of  course,  directly  the  insects* are  dead 
they  naturally  fall  of  their  own  weight  from  among  the  leaves. 
But  if  the  leaves  are  closely  packed,  as  sometimes  they  are  in 
cabbage  or  lettuce;  you  want  to  hold  the  vegetable  by  the  root 
and  turn  it  up  and  with  your  hands  separate  the  leaves  without 
tearing;  if  lettuce  is  used,  take  care  not  to  tear  them;  if  cauli- 
flower is  being  washed,  take  hold  of  the  root  and  shake  it  well 
through  the  water,  so  that  the  motion  will  dislodge  the  little 
creatures. 

CHEESE   CRUSTS. 

For  cheese  crusts  use  bread  that  is  a  day  or  two  old,  baker's 
bread  or  home-made  bread;  baker's  bread  is  the  best  for  toast  of 
all  kinds,  and  this  is  a  sort  of  toast.  Cut  the  bread  in  even  slices, 
rather  small,  cutting  off  the  crusts.  There  is  no  waste  in  doing 
that,  for  I  have  already  told  you  how  to  use  up  pieces  of  stale 
bread  by  making  them  into  crumbs.  Grate  some  cheese  so  that 
you  have  a  tablespoonful  of  cheese  for  each  little  slice  of  bread. 
On  each  of  the  little  pieces  of  bread  put  a  tablespoonful  of  the 
grated  cheese,  a  very  little  dust  of  pepper  and  salt  and  a  small 
piece  of  butter  not  larger  than  a  white  dried  bean.  Put  the  pieces 
of  bread  in  a  pan,  set  the  pan  in  a  rather  quick  oven,  and  just 
brown  the  cheese  crusts.  If  the  oven  is  in  a  good  condition  it  will 
toast  the  bread  and  brown  the  cheese  in  about  ten  minutes,  or 
8 


58  BIENNIAL  REPORT 

even  less;  they  are  #ery  good,  those  little  chese  crusts.  You  can 
use  them  either  hot  or  cold.  They  are  a  very  nice  supper  dish. 
They  are  very  good  with  salad  at  dinner,  with  any  green  salad. 
Of  course,  if  you  serve  them  hot  the  cheese  is  a  little  more  tender. 
Any  kind  of  cheese  will  answer  for  making  the  crusts.  I  think 
that  the  ordinary  American  factory  cheese  is  about  as  good  as 
a,ny  other  cheese.  You  do  not  want  a  rich  expensive  cheese  for 
cheese  crusts. 

(At  this  point  the  stuffed  shoulder  of  mutton  was  brought 
forth,  done,  the  fan-shaped  shoulder  blade  being  stuck  in  to  rep- 
resent the  tail  of  the  duck,  which  the  whole  dish  strongly  re- 
sembled.) 

GRAVY  FOR  MEAT. 

There  are  about  two  tablespoonfuls  of  drippiings  in  the  pan. 
I  am  going  to  put  a  heaping  tablespoonful  of  flour  with  it  and 
stir  until  it  is  brown;  then  I  am  goiifg  to  stir  in  gradually  about 
a  pint  of  boiling  water,  and  season  it  with  s^lt  and  pepper,  and 
then  I  will  send  it  down  and  show  it  to  you.  Make  gravy  in 
this  way  for  any  baked  meat. 


LECTUEE  SIXTH. 

Our  first  dish  this  afternoon,  ladies,  will  be.  roast  chicken. 
The  lesson  will  include  fish  and  poultry.  First,  to  choose  a  ten- 
der chicken,  examine  the  tip  end  of  the  breastbone — the  lower 
€nd  of  the  breast  bone,  to  see  if  it  is  soft;  if  it  bends  without 
breaking  under  pressure;  in  other  words,  if  the  cartilage  has  not 
hardened  into  bone,  you  may  be  sure  that  the  chicken  is  young, 
and  consequently  probably  tender.  The  market  people  have  a 
favorite  way  of  showing  you  that  the  chicken  is  tender  by  tak- 
ing hold  of  the  wing  and  giving  the  joint  a  twist.  They  say, 
^' You  see  how  tender  it  is  !"  But  that  is  no  test  except  of 
strength.  But  there  is  no  ingenuity  which  can  simulate  that 
soft  cartilage  on  the  end  of  the  breast  bone.  That  is  always  a 
sure  test.  After  choosing  the  chicken— of  course  now  I  am 
speaking  of  dressed  chicken,  or  chickens  that  are  killed  —  after 
choosing  the  chicken,  have  it  carefully  picked  and  singed;  then, 
if  it  is  undrawn,  wipe  it  with  a  wet  towel,  and  proceed  to  draw 
it  carefully  without  breaking  the  intestines.     If  it  is  drawn  al- 


UNIVERSITY  OF  MINNESOTA.  69 

ready  the  chances  are  that  it  will  be  imperfectly  drawn  and  you 
will  have  to  wash  it.  There  is  the  disadvantage  of  having  poul- 
try drawn  before  it  goes  to  the  market,  because  where  peo- 
ple draw  poultry  in  large  quantities  they  are  very  apt  to  do 
it  carelessly.  In  that  case  it  is  necessary  to  wash  it,  but  if  you 
■draw  it  carefully  yourself  you  will  not  have  to  do  that.  By 
washing,  you  of  course  take  away  the  flavor,  as  I  told  you  the 
other  day,  because  you  lose  more  or  less  of  the  blood. 

Cut  the  skin  of  the  back  of  the  neck  and  take  out  the  crop,  then 
<}ut  off  the  neck  close  to  the  body,  that  leaves  the  skin  so  that 
you  can  draw  it  up  and  fasten  it  back.  If  this  chicken  was  not 
already  cut  for  drawing  I  should  cut  it  at  one  side  under  one  o^ 
the  legs,  so  that  when  I  came  to  sew  it  up  and  dress  it  I  could 
hide  the  cut.  This  chicken  has  been  drawn  carefully  and  does 
not  seem  to  need  washing.  The  liver  and  gizzard  have  been  laid 
back  inside.  The  entrails  are  all  taken  away.  You  can  always 
-tell  by  looking  at  the  chicken  whether  the  entrails  are  broken 
and  whether  it  needs  washing.  After  you  have  drawn  the  chick- 
en very  carefully  separate  the  gall  from  the  liver.  The  gall  is 
that  little  greenish  bag  that  lies  on  one  side  of  the  liver;  and  you 
want  to  cut  it  off  without  breaking,  because  if  you  break  it  it  will 
make  bitter  everything  that  it  touches.  Save  whatever  fat  there 
is  about  the  entrails,  and  put  it  in  the  baking  pan  with  the  chick- 
en. The  gizzard  has  been  cut  open  from  one  side  and  the  in- 
side bag  which  contains  gravel  and  straw  taken  out.  But  a  very 
much  easier  way  to  dress  the  gizzard  instead  of  opening  it,  is  to 
-cut  away  the  bluish  skin  which  lies  on  the  outside,  on  both  sides, 
without  opening  the  gizzard  at  all,  and  cut  out  that  piece  of 
flesh.  That  is  the  only  valuable  portion  of  the  gizzard;  if  you 
"dress  the  gizzard  in  this  way  when  it  is  not  already  opened  you 
«ave  yourself  a  great  deal  of  trouble,  for  it  is  a  very  hard  matter 
to  open  a  gizzard  like  that  and  take  away  the  bag  which  con- 
tains the  gravel,  especially  if  the  poultry  has  been  frozen,  as  the 
bag  is  apt  to  break  and  let  out  the  gravel.  Use  the  gizzard  and 
liver  for  making  gravy,  and  the  neck  also.  Cut  out  the  oil  sac 
or  bag  which  lies  at  the  back  of  the  tail.  Then  the  chicken  is 
ready  for  stuffing.  In  cutting  off  the  feet  cut  them  below  the 
joint,  not  just  at  the  joint.  If  you  cut  them  just  at  the  joint  the 
skin  and  flesh  will  draw  up  in  cooking.  But  if  you  cut  them 
just  below  the  joint  you  will  find  that  they  do  not  draw  up. 
After  cutting  off  the  feet  scrape  the  skin  all  round  to  make  sure 
that  there  are   no  bits  of  feather  or  anything  of  that  sort,  and 


60  BIENNIAL  REPORT 

wipe  it  with  a  wet  towel  and  you  have  the  chicken  in  readiness 
to  stuff. 

Stuff  it  with  any  force  meat  that  you  like.  You  remember  this 
morning  that  we  made  force  meat  by  chopping  a  teaspoonful  of 
onion  and  frying  it  in  a  tablespoonful  of  butter,  then  putting  in 
with  the  fried  onion  a  cupful  of  stale  bread  soaked  in  cold  water, 
seasoning  with  salt  and  pepper  and  sweet  herbs.  I  said  also 
that  you  could  add  chopped  meat,  cold  meat  or  eggs,  or  to  make 
any  desired  addition  to  the  force  meat  in  the  way  of  seasoning. 
A  little  grated  cheese  in  stuffing  is  very  nice.  You  scarcely 
will  realize  what  the  seasoning  is.  I  will  use  a  little  grated 
cheese  this  afternoon  to  make  a  force  meat — very  like  what  I 
made  this  morning,  except  in  addition  to  the  chopped  onion 
fried  in  a  tablespoonful  of  butter,  seasoned  with  salt  and  pepper, 
I  shall  put  in  half  a  cupful  of  grated  cheese.  You  may  like  ta 
know  my  way  of  choping  onion.  In  the  first  place,  I  make  a  lot 
of  little  cuts  in  one  direction  as  far  down  as  I  think  I  shall  need 
in  order  to  get  my  teaspoonful;  then  I  make  little  cuts  in  the 
other  direction,  and  then  by  sliciog  it  across  you  get  your 
chopped  onion.  A  very  nice  addition  to  force  meat  is  chestnuts, 
either  our  ordinary  American  chestnut,  or  French  or  Italian 
chestnuts.  These  are  quite  large.  I  presume  they  are  for  sale 
at  the  fruit  stores  here.  Our  ordinary  American  chestnut  is 
very  good.  Choose  rather  large  chestnuts  and  either  roast  or 
boil  them;  take  off  the  husks  and  skins  and  thus  use  them  to 
stuff  the  chicken  with,  either  simply  using  the  chestnuts  sea- 
soned with  salt,  pepper  and  butter,  or  if  you  have  boiled  or 
roasted  and  skinned  them,  mix  them  with  bread  and  seasoning. 
Then,  after  having  prepared  the  force  meat,  you  put  it  into  the 
chicken,  sew  it  up  and  truss  it  into  shape.  I  will  show  you  di- 
rectly how  to  do  that  so  as  to  keep  the  chicken  plump,  and  so 
that  it  does  not,  in  roasting,  spread  apart.  I  shall  sew  it  with 
a  trussing  needle  and  a  cord,  or  you  might  accomplish  the  same 
purpose,  by  using  skewers,  putting  the  skewers  just  where  I  put 
the  cords.  In  sewing  up  a  chicken  after  it  is  stuffed,  remember 
what  I  said  this  morning;  take  large  stitches  with  coarse  cord  so 
that  you  can  easily  see  where  to  take  the  threads  out  when  the 
chicken  is  done.  After  the  chicken  is  trussed,  if  you  are  going 
to  bake  it,  put  it  into  a  pan  without  any  water,  for  the  same  rea- 
son that  I  gave  you  this  morning.  The  water  will  soak  it,  half 
simmer  it;  you  do  not  need  water  to  keep  it  from  burning,  be- 
causea  little  drippings  will  soon  come  from  the  chicken;  brown 


UNIVERSITY   OF  MINNESOTA.  61 

it  and  then  dredge  it  with  flour,  and  baste  it  every  fifteen  min- 
utes or  so.  Bake  it  until  it  is  tender  and  nicely  brown;  the  time 
of  course  depends  upon  the  heat  of  the  oven.  Truss  the  chicken 
first,  pushing  the  legs  as  far  up  as  you  can  towards  the  breast,, 
and  run  the  trussing  needle,  which  is  simply  a  long  needle, 
through  so  as  to  hold  the  legs  fast.  Then  either  bend  the  wings 
back  in  turning  them,  or  simply  fold  them  together  and  secure 
them  with  the  same  string.  By  drawing  the  string  tight,  you 
keep  the  bird  plump;  keep  it  drawn  together,  and  when  the 
bird  is  done  all  you  have  to  do  is  to  take  these  two  ends  of  string 
in  one  hand,  make  one  cut  and  pull  the  string  out. 

The  liver,  the  gizzard,  the  heart,  the  neck  and  the  feet,  use  in 
making  gravy.  Of  course  the  gizzard,  liver  and  heart  are  all 
right  as  they  are  now  prepared.  If  you  wish  to  add  the  feet, 
you  will  scald  them  and  scrape  off  the  skin.  Then  cut  off  the 
ends  of  the  claws,  and  you  have  the  feet  perfectly  clean;  put 
them  with  the  gizzard,  liver  and  heart  to  boil  as  the  basis  of 
your  gravy.  The  French  people  always  save  all  the  feet  of  all 
kinds  of  poultry.  They  prepare  them  in  this  way  and  put  them 
into  soups;  sometimes  they  cook  them  till  the  bones  grow  gelat- 
inous, till  they  are  very  soft  and  tender;  they  dress  them  with 
sauce  and  serve  them  as  what  they  call  an  entree  or  side  dish. 
They  make  a  dish  which  is  more  delicate  than  pigs'  feet.  Of 
course  in  a  large  kitchen  where  a  great  deal  of  poultry  is  used 
it  is  possible  to  make  a  very  good-sized  dish  of  them. 

FRICASSEED   CHICKEN. 

I  shall  use  this  chicken  for  fricassee;  it  has  been  singed, 
picked  and  wiped  with  a  wet  towel. 

First,  cut  the  skin  down  back  of  the  neck,  and  cut  off  the 
neck.  I  shall  talk  about  this  chicken  as  if  it  was  not  drawn  at 
all.  Showing ^you  how  to  cut  it  up  and  draw  it  at  the  same  time. 
Cut  off  the  neck  and  take  out  the  crop,  as  I  showed  you  with 
the  other  chicken.  Then  cut  off  the  wings,  taking  a  little  of  the 
breast  with  the  wings.  Find  the  joint  where  the  wings  join  the 
body,  cut  at  that  joint;  then,  instead  of  cutting  the  wing  right 
off  short,  take  a  little  piece  of  the  breast  with  it.  That  gives 
you  a  nice  piece.  Then  cut  the  wing  in  two,  and  cut  off  the  tip, 
which  is  dry;  that  you  can  cook  in  the  fricassee,  or  not,  as  you 
please.  It  fl  ivors,  but  there  is  very  little  meat  on  it.  The  other 
part  of  the  wing  you  want,  of  course,  to  use.     Put  the  pieces  of 


62  BIENNIAL  REPORT 

chicken  on  two  plates,  putting  the  good  pieces  on  one  plate  and 
the  inferior  pieces  on  the  other.  Having  taken  off  the  wing, 
take  off  what  is  called  the  wing  side  bone.  Then  cut  forward 
and  break  off  the  shoulder  bone.  The  idea  is  to  cut  the  breast 
into  several  good -sized  pieces.  Cutting  in  this  way  you  sacrifice 
what  is  called  the  merry- thought  or  wishbone.  You  either  can 
cut  off  the  side  bone  or  not.  Cut  off  the  other  wing  in  the  same 
way.  Then  cut  off  the  leg  and  second  joint  together.  Instead 
of  cutting  the  leg  in  two  pieces  at  both  joints,  cut  it  in  three 
pieces,  that  gives  you  two  pieces  of  the  second  joint.  In  cook- 
ing chicken  for  fricassee  you  want  to  have  the  pieces  about  one 
size,  so  that  they  will  cook  easily.  Then  if  they  are  one  size 
they  are  much  easier  to  help. 

Next,  to  separate  the  breast  from  the  back  bone,  cut  down 
through  the  ribs  on  each  side.  If  the  chicken  has  not  been 
drawn  be  careful  with  your  knife,  not  to  cut  into  the  entrails. 
Then  you  can  take  the  breast  off,  and  if  the  chicken  is  not 
.drawn,  all  the  entrails  will  be  exposed,  and  you  can  draw  it  with 
perfect  ease.  The  lungs  of  the  chicken,  which  are  those  light 
red  otgans  on  the  side  of  the  back  bone,  are  always  used  by  the 
French  in  cookery,  not  only  those  organs  in  chicken  but  in  the 
larger  carcasses  of  meat.  They  are  quite  as  much  food  as  the 
heart  or  liver.  I  am  not  in  the  habit  of  using  them,  but  they 
are  quite  as  available.  After  the  breast  has  been  taken  off,  cut 
it  up  in  several  pieces.  First,  cut  off  the  entire  tip,  leaving 
that  in  one  piece.  Then  cut  the  remainder  in  two  or  four  pieces, 
according  to  its  size.  Next  cut  the  back  bone.  There  is  a  natur- 
al division  in  the  upper  part  of  the  back  bone  that  breaks  there f 
cut  that  off  and  trim  off  the  ribs.  In  cutting  the  lower  part  of 
the  back  bone,  instead  of  cutting  it  just  in  two,  making  rather 
queer  pieces  to  help,  cut  off  the  upper  part  of  it  leaving  it  en- 
tire, not  splitting  that  part  of  it.  In  that  way,  cut  off  the  por- 
tion called  the  "  oysters,'^ — two  little  pieces  of  flesh  in  the  upper 
part  of  the  back  bone,  that  are  considered  very  nice.  On  one 
plate  we  have  the  inferior  parts,  on  the  other  the  nice  parts  of 
the  chicken,  being  all  cut  in  pieces  of  one  size.  It  is  easy  to 
help,  it  cooks  more  evenly,  and  is  rather  nicer  than  if  you  had 
it  in  two  or  three  sizes.  Part  of  the  chicken  I  am  going  to  make 
into  a  brown  fricassee,  and  part  of  it  I  am  going  to  fry.  There 
would  be  thirteen  pieces  if  we  counted  the  two  pieces  of  the 
back  bone.  There  are  half  a  dozen  of  the  poor  pieces,  not  count- 
ing the  wing  pieces  or  neck.     The   question  is  asked  whether 


UNIVERSITY  OF  MINNESOTA.  65 

the  cords  or  sinews  should  be  drawn  from  the  legs.  You  can  do 
that  with  old  poultry  if  you  want  to,  because  those  cords  never 
get  very  tender.  It  is  not  necessary  to  do  it  with  |niedium  ten- 
der poultry. 

First  brown  the  chicken,  using  either  some  of  the  chicken  fat^ 
or  butter,  or  salad  oil  for  browning  it.  Now,  since  the  question 
of  using  salad  oil  in  cooking  has  come  up,  suppose  I  cook  this^ 
chicken  with  salad  oil  so  that  you  can  taste  it.  After  all,  that 
is  the  best  test  you  possibly  can  have  as  to  whether  you  like 
salad  oil  in  cooking.  I  shall  put  in  just  salivi  oil  enough  to 
cover  the  bottom  of  the  sauce  pan.  That  is  enough  to  prevent 
sticking.  For  a  chicken  of  three  pounds  take  about  three  or 
four  tablespoonfuls  of  salad  oil;  just  enough  to  cover  the  bottom 
of  the  sauce  pan.  First  put  the  sauce  pan  containing  the  salad 
oil  over  the  fire  and  let  it  get  hot;  then  put  in  the  chicken  and 
brown  it.  Now,  can  you  notice'the  slightly  aromatic  odor?  That 
is  the  oil,  and  directly  you  notice  that  odor,  and  the  oil  begins- 
to  smoke,  it  is  hot  enough.  As  soon  as  the  chicken  is  brown. — 
and  you  can  brown  it  just  as  fast  as  you  want  to, —  then  put  a 
heaping  tablespoonful  of  flour  over  it  —  some  of  the  iadies  will 
have  seen  the  same  process  in  making  the  brown  stew  of  meat 
the  other  day  —  and  stir  the  chicken  until  the  flour  is  brown. 
When  the  flour  is  brown  on  the  chicken, — and  that  will  be  by 
the  time  you  get  it  well  stirred  up, — then  add  boiling  water 
enough  to  cover  it.  When  the  flour  is  brown  among  the 
chicken,  put  in  boiling  water  enough  to  cover  it,  season  it  with 
pepper  and  salt,  palatably,  and  let  it  cook  until  it  is  tender. 
That  will  take  from  half  an  hour  to  two  hours,  according  ^to  the 
toughness  of  the  chicken.  Remember  the  more  slowly  you  cook 
it  after  it  once  begins  to  cook,  the  nicer  it  will  be.  Cover  up 
the  sauce  pan  after  the  fricassee  is  seasoned,  and  cook  it  until  it 
is  tender.  In  the  cooking  of  chicken  the  gravy  that  you  make 
by  putting  boiling  water  on  seems  to  boil  away,  and  you  may 
want  to  add  a  little  more;  just  keep  enough  gravy  over  it  to 
cover  it,  and  when  it  is  tender  it  is  ready  to  serve.  The  odor 
you  notice  now  is  the  aromatic  odor  of  that  salad  oil,  and  is  all 
that  you  will  get  in  cooking  with  olive  oil. 

FRIED   CHICKENS. 

Next  the  fried  chicken,  Mag'yland  style,  will  be  prepared.  We 
will  fry  the  chicken,  and  then  I  will  tell  you  about  hominy. 
The  Southern  cooks  use  lard  for  frying,  either  lard  entirely  or 


64  BIENNIAL  REPORT 

half  lard  and  half  butter;  enough  to  cover  the  bottom  of  the 
frying  pan  about  half  an  inch.  Let  the  fat  get  hot,  put  some 
flour  on  a  plate,  season  it  with  salt  and  pepper,  and  roll  the 
pieces  of  chicken  in  it.  When  the  fat  is  hot  in  the  pan  and  the 
chicken  has  been  rolled  in  the  flour,  put  it  into  the  hot  fat 
and  fry  it  brown,  first  on  one  side  and  then  on  the  other.  Of 
course  tender  chicken  is  generally  used  for  this  dish  so  that  by 
the  time  it  is  fried  brown  it  is  done.  Fry  the  chicken  until  it  is 
tender  and  brown.  Take  up  the  chicken  when  it  is  brown,  put 
it  on  a  hot  dish;  in  the  frying  pan  where  it  was  fried,  put  enough 
cream  to  make  a  good  gravy,  stirring  it  constantly.  You  see 
there  will  be  flour  on  the  pan  off  the  fried  chicken  that  will 
thicken  the  gravy.  Season  the  gravy  with  salt  and  pepper, 
pour  it  over  the  chicken  and  serve  it.  Some  of  the  colored 
cooks  whom  I  have  seen  prepare  this  dish  first  dip  their  chicken 
in  water  before  rolling  it  in  the  butter  and  flour.  That  is  for 
the  purpose  of  making  more  flour  stick  to  it;  but  there  is  always 
this  disadvantage,  if  you  do  that  there  will  be  some  particles  of 
water  remaining,  and  when  you  put  it  in  the  hot  fat  it  will  sput- 
ter very  nruch.  You  can  do  that  or  not  as  you  like.  While  the 
chicken  is  being  browned  I  will  tell  you  how  to  prepare  the 
hominy.  Of  course  the  chicken  is  to  be  seasoned  with  more 
pepper  and  salt  if  you  wish,  in  addition  to  what  you  put  on  in 
the  flrst  place  with  the  flour. 

HOMINY. 

First  pick  the  hominy  over  and  wash  it.  Fine  hominy  is  gen- 
erally used  for  this  dish.  Put  it  over  the  fire  in  cold  water,  a 
cupful  of  hominy  to  about  four  cupfuls  of  water.  Boil  it  and 
stir  it  often  enough  to  prevent  sticking,  until  it  begins  to  be 
tender.  Boil  it  for  an  hour,  until  it  begins  to  grow  tender.  Then 
place  it  where  there  is  no  danger  of  burning,  pour  ofl"  the  water, 
or  leave  off  the  cover  of  the  sauce  pan  so  that  the  water  will  evap- 
orate. The  hominy  will  need  to  cook  pretty  nearly  an  hour,  and 
when  it  is  done  or  nearly  done  it  should  be  as  thick  as  hasty 
pudding.  If  you  have  a  double  boileryou  can  put  in  very  much 
less  water,  for  there  is  no  danger  of  burning.  I  think  you  would 
need  only  about  half  or  a  little  more  than  half  as  much  water. 
Only  take  care  to  leave  the  cover  off  the  kettle  if  you  find  that 
the  hominy  is  going  to  be  thinner  tjian  hasty  pudding  when  it  is 
nearly  done.  If  the  hominy  is  used  rather  coarse,  about  five 
minutes  before  it  is  done  mix  a  tablespoonful  of  flour  with  just 


UNIVERSITY  OF  MINNESOTA.  65 

enough  water  or  milk  to  make  it  a  thin  liquid,  and  stir  it  into 
the  hominy.  That  will  hold  it  together  when  it  is  cold,  so  that 
it  can  be  cut  into  slices.  In  making  hasty  pudding  you  can  put 
that  tablespoonful  of  flour  in  to  hold  it  together  when  it  is  cold. 
You  want  to  allow  long  enough  for  the  flour  to  boil  thoroughly; 
before  dishin  g  the  hominy  when  it  is  tender  pour  it  into  an 
earthen  dish  or  shallow  tin  pan  wet  with  cold  water,  and  let  it  get 
cold  and  hard.  Always  make  this  in  advance  of  your  fried  chick- 
en. You  want  the  hominy  cold  and  solid  so  that  you  can  cut  it.  Cut 
it  in  little  cakes  about  an  inch  thick  and  two  inches  square.  These 
little  cakes  of  hominy  are  to  be  fried  either  in  the  pan  with  the 
chicken  or  in  another  pan  by  the  side  of  the  chicken,  and  served 
oa  a  dish  with  the  chicken. 

FRIED  FISH. 

*I  have  here  some  fish  which  I  shall  fry.  We  will  not  try 
broiled  fish,  because  this  has  been  frozen;  we  will  do  that  some 
other  day.  In  frying  fish  use  either  Indian  meal  or  flour,  sea- 
soned with  salt  and  pepper,  to  roll  the  fish  in.  Fry  the  fish  in 
lard  or  the  drippings  from  salt  pork.  In  case  you  use  salt  pork, 
fry  it  brown.  Olive  oil  is  one  of  the  nicest  fats  for  frying  fish. 
You  may  have  your  choice  whether  I  fry  with  lard  or  oil.  We 
will  fry  in  oil.  If  you  use  lard  at  all  you  want  it  to  be  very 
nice.  In  the  frying  pan  I  shall  put  about  half  an  inch  of  oil; 
that  is  less  than  half  a  cupful.  Put  it  over  the  fire  and  let  it 
get  hot,  just  as  I  did  for  the  chicken.  This  is  frozen  fish  that 
has  been  thawed.  Cut  the  fish  in  pieces  about  two  inches  square 
and  roll  them  either  in  flour  seasoned  with  pepper  and  salt,  or 
Indian  meal,  as  I  told  you;  put  them  into  the  oil  when  the  oil  is. 
hot.  As  soon  as  the  fish  is  browned  nicely  it  will  be  done.  Youi 
can  add  more  seasoning  than  there  is  in  the  flour.  Use  Indiaui 
meal  with  pork;  it  is  particularly  nice. 
9 


QQ  BIENNIAL  REPORT 


LECTUEE  SEVENTH. 

Our  lesson  this  morning,  ladies,  will  begin  with  pea  soup  with 
crusts.  This  soup  I  shall  make  with  the  addition  of  a  little 
onion.  You  remember  the  other  day  we  made  pea  soup  per- 
fectly plain.  We  shall  cook  salt  codfish  stewed  in  cream,  veni- 
son with  currant  jelly,  stewed  carrots,  and  cabinet  pudding. 
First  the  peas  will  be  put  on  the  fire  to  boil,  and  I  shall  begin 
to  make  the  pudding. 

CABINET  PUDDING. 

The  cabinet  pudding  as  I  shall  make  it  to-day  will  be  rather 
elaborate.  You  can  make  it  more  plainly.  It  is  made  of  cake, 
—  sponge  cake  is  the  best,  —  French  candied  fruit,  eggs  and  milk. 
So  that,  first,  'I  shall  give  you  the  recipe  for  the  pudding  as  I 
make  it  to-day,  and  then  I  will  give  you  the  recipe  for  the  plainer 
form.  For  the  pudding  use  a  pudding  mould  of  the  size  I  have  in 
my  hand  (holding  about  a  quart),  about  half  a  pound  of  French 
candied  fruit,  which  you  can  get  at  the  confectionaries  here;  I 
have  to-day  candied  cherries,  a  little  candied  pear,  a  green  lime 
candied,  a  small  orange,  and  an  apricot.  I  shall  also  use  a  very 
little  citron,  about  an  ounce  of  citron.  That  I  want  simply  for 
the  effect  of  the  green  part  of  the  citron.  Put  the  citron  in  the 
form  of  small  leaves.  The  large  fruits  cut  in  slices,  which  you 
may  leave  round  or  cut  in  the  form  of  stars  or  to  imitate  a  flower 
bud.  After  you  have  cut  the  fruit,  butter  a  perfectly  plain  tin 
pudding  mould  thickly  with  cold  butter,  — quite  thickly.  Have 
the  butter  cold;  lay  the  fruit  against  the  mould  in  the  form  of  a 
wreath,  or  a  star,  or  any  fanciful  form  you  like,  some  on  the 
bottom  of  the  mould  and  some  on  the  sides.  The  cold  butter  will 
hold  the  fruit  in  place.  After  part  of  the  fruit  is  laid  against 
the  sides  and  bottom  of  the  mould,  then  cut  the  sponge  cake  in 
large  slices  about  half  an  inch  thick,  one  slice  the  size  and  shape 
of  the  bottom  of  the  mould,  and  either  one  long  slice  that  will  go 
round  the  sides  of  the  mould  inside-,  or  two  or  three  pieces,  ac- 
cording to  the  size  of  your  cake.  Generally,  in  cities  where 
there  are  confectionaries,  you  can  buy  sponge  cake  baked  in  large 
thin  sheets.  You  know  the  form  in  which  it  is  used  for  the 
bakers'  charlotte  russe.     This  is  baked  in  large  sheets;  cut  it  in 


UNIVERSITY  OF  MINNESOTA.  67 

small  sheets  and  fit  it  into  the  moulds.  Because  it  is  very  thin 
you  can  work  with  it  very  much  better  than  you  can  with  that 
which  is  thicker.  This  will  be  very  apt  to  break,  because  it  is 
very  stiff.  If  you  are  to  shape  the  cake  to  your  mould  the  cake 
should  be  perfectly  soft  and  flexible. 

After  the  first  layer  of  cake  is  put  against  the  mould,  then  use 
the  rest  of  the  cake  cut  in  small  pieces,  or  broken,  and  put  into 
the  mould  in  layers  with  the  rest  of  the  fruit.  You  see,  first  you 
use  some  of  the  fruit  to  ornament  the  inside  of  the  mould,  then 
some  of  the  cake  to  line  the  inside  of  the  mould.  That  gives  you 
what  will  be  the  outside  of  your  pudding  when  it  is  done.  Then 
when  the  mould  is  decorated  with  fruit  and  lined  with  cake,  put 
the  rest  of  the  cake  and  fruit  into  the  mould  in  layers.  Make  a 
custard  of  a  pint  of  milk  and  six  eggs,  because  for  this  pudding 
the  custard  must  be  firm  enough  to  hold  the  pudding  in  shape 
so  that  it  can  be  turned  out  of  the  mould;  also  a  quarter  of  a 
pound  of  sugar;  that  is  about  four  heaping  tablespoonfuls  of 
sugar. 

After  the  custard  is  made,  pour  it  into  the  mould  which  you 
have  filled  with  cake  and  fruit,  and  let  it  stand  so  that  all  the 
custard  may  be  absorbed  by  the  cake.  When  the  custard  has 
been  entirely  absorbed  by  the  cake,  set  the  mould  in  the  steamer 
or  in  the  sauce  pan  with  water  to  reach  two  thirds  up  the  side 
of  the  mould.  Put  the  cover  on  the  steamer,  or  sauce  pan,  and 
steam  it  until  the  custard  is  firm.  That  will  generally  take 
about  an  hour  and  a  half.  It  may  take  a  little  longer,  but  be 
quite  sure  that  the  custard  is  firm.  Do  not  cook  the  custard 
first,  just  mix  it  up.  In  order  to  be  sure  that  the  custard  is  firm 
before  you  attempt  to  turn  the  pudding  out,  you  want  to  run  a 
fork  or  a  small  knife  down  through  the  thickest  part  in  the  mid- 
dle of  the  pudding;  move  it  backward  and  forward;  look  into 
the  pudding  to  make  sure  that  the  custard  is  done.  As  long  as  the 
custard  looks  liquid  at  all,  you  must  keep  on  cooking.  When  the 
pudding  is  done  take  the  mould  out  of  the  steamer,  using  a  towel, 
because  the  mould  will  be  hot.  Take  a  dish  or  platter  that  fits 
just  over  the  top  of  the  mould;  have  the  inside  of  the  platter  the 
size  of  the  top  of  the  mould;  put  the  platter  over  the  mould  and 
•  turn  it  upside  down;  then  you  will  find  that  you  can  lift  the 
mould  from  the  pudding  without  any  trouble,  and  the  pudding 
will  remain  there  on  the  platter.  This  pudding  I  shall  serve 
with  powdered  sugar.  It  is  exceedingly  rich.  It  is  not  necessary 
to  have  a  sauce  with  it  because  it  is  so  rich.    But  you  can  use,  if 


68  BIENNIAL  REPORT 

you  wish,  any  of  the  nice  pudding  sauces  that  I  have  told  you  of. 
This  is  a  pudding  which  in  Europe  is  served  as  the  greatest  lux- 
ury. It  takes  its  name  '*  cabinet"  pudding  from  the  fact  that  it  is 
served  in  the  little  rooms,  or  cabinets,  that  is,  the  private  rooms 
where  special  dinners  or  suppers  are  given  in  the  European  restau- 
rants. What  is  called  cabinet  pudding  in  the  restaurants  and  hotels 
in  this  country  is  usually  a  nice  bread  pudding  made  with  fruit,  and 
it  is  not  decorated  in  this  way.  Trouble  is  not  taken  to  decorate 
the  mould.  It  is  simply  a  nice  bread  pudding  made  with  custard, 
with  some  raisins  or  currants  in  it.  That  is  what  is  called  cab- 
inet pudding  in  this  country  in  the  restaurants  and  hotels.  So 
you  can  make  the  memorandum  that  you  can  use  instead  of  the 
cake,  bread;  and  instead  of  the  French'fruit,  simply  raisins,  cur- 
rants and  cit];on.  You  can  spend  as  much  time  and  ingenuity 
decorating  the  pudding  as  you  like,  but  I  have  done  this  very 
quickly  and  very  simply.  The  pudding  can  be  served  hot,  or  it 
can  be  cooled  and  then  put  on  the  ice  and  made  very  cold. 
You  noticed  that  in  filling  the  mould  I  pressed  the  cake  down 
on  the  inside,  because,  as  it  is  saturated  with  the  custard,  of 
course  it  would  sink  down.  You  want  to  press  the  cake  well 
down  in  the  mould,  and  have  a  layer  of  cake  on  top,  the  last  layer 
of  cake. 

Question.  If  you  made  it  of  bread  wouldn't  you  have  to  use 
more  sugar  in  it? 

Miss  Corson.  Yes,  if  you  use  bread  you  would  have  to  use 
more  sugar. 

Question.     Do  you  have  any  salt  in  it  ? 

Miss  Corson.  You  don't  need  to  put  any  salt  in  it.  You 
can  if  you  want  to.  There  is  no  necessity  for  it,  because  there 
will  be  salt  both  in  your  bread  and  in  your  cake. 

Question.     Do  you  flavor  the  custard  ? 

Miss  Corson.  No,  just  the  plainest  custard.  You  will  find 
that  the  French  fruit  will  give  the  custard  all  the  flavor  you  re- 
quire. You  will  find  that  if  you  put  the  custard  into  a  pitcher 
after  it  is  made  you  can  pour  it  into  the  pudding  very  much 
more  readily  than  if  you  try  to  pour  it  from  the  bowl.  Either 
put  it  into  a  pitcher  or  use  a  cup,  because  you  will  have  to  pour 
it  slowly  in  order  to  let  it  thoroughly  absorb. 

PEA  SOUP  WITH  CRUSTS. 

Next  take  the  recipe  for  pea  soup.  Some  of  the  ladies  who 
were  at  the  Monday  afternoon  lesson  will  need  only  to  make  one 


UNIVERSITY  OF  MINNESOTA.  69 

or  two  notes,  and  the  others  will  take  the  full  recipe.     For  pea 
soup,  four  quarts,  use  a  cupful  of  dried  peas,  yellow  split  peas. 
Pick  them  over,  wash  them  in  cold  water,  put  them  over  the 
fire  in  two  quarts  of  cold  water  and  let  them  heat  slowly.     As 
the  water  heats  it  softens  the  peas.     When  it  is  boiling  add  half 
a  cupful  more  of  cold  water  and  let  that  heat;   then  add  more 
cold  water;  continue  to  add  cold  water,  half  a  cupful  at  a  time, 
until  you  have  used  two  quarts  more  of  cold  water  in  addition 
to  the  first  two  quarts.     The  object  of  adding  cold  water  slowly 
is  to  soften  the  peas,  by  reducing  the  heat  of  the  water  and  then 
gradually  increasing  it  again  you  soften  the  peas  so  that  you  can 
cook  them  in  from  an  hour  and  a  half  to  two  hours.     Boil  them 
very  slowly  without  the  addition  of  salt  until  they  are  soft 
enough  to  rub  through  a  sieve  with  a  potatd  masher.     After 
they  are  rubbed  through  the  sieve  put  them  again  into  the  soup 
kettle  with  a  tablespoonful  of  butter  and  a  tablespoonful  of  flour 
rubbed  to  a  smooth  paste.     Stir  the  soup  over  the  fire  until  the 
butter  and  flour  are  entirely  dissolved;  then  season  the  soup 
palatably  with  salt  and  pepper  and  let  it  boil  for  two  or  three 
minutes.     While  it  is  boiling  cut  two  slices  of  stale  bread — 
bakers'  bread  is  the  best,  or  very  light  home-made  bread — in 
little  dice  about  half  an  inch  square.     Put  a  couple  of  table- 
spoonfuls  of  butter  in  a  frying  pan  over  the  fire  and  let  the  but- 
ter begin  to  brown,  then  throw  the  dice  of  stale  bread  into  the 
butter  and  stir  the  bread  until  it  is  brown.     Take  it  out  of  the 
butter  with  a  skimmer,  if  it  has  not  absorbed  all  the  butter,  and 
lay  it  for  a  moment  on  brown  paper,  and  then  put  it  on  a  hot 
dish  to  send  to  the  table  with  the  soup.     Do  not  put  the  bread 
into  the  soup  unless  you  are  going  to  serve  at  once,  because  it 
will  soften  a  little;  but  you  will  find  that  fried  bread  will  soften 
less  quickly  than  toasted  bread.     A  great  many  people  put 
small  squares  of  toast  in  the  pea  soup,  but  that  softens  at  once, 
If  you  have  a  frying  kettle  which  you  use  for  doughnuts  or  frit- 
ters, or  anything  of  that  sort,  partly  full  of  frying  fat,  you  can 
heat  it  and  fry  the  bread  in  that  instead  of  frying  it  with  the 
butter  in  a  frying  pan.     Have  the  fat  smoking  hot;  the  bread 
browns  very  quickly;  take  it  out  on  a  skimmer  and  lay  it  on  a 
brown  paper  for  a  moment;  then  it  is  ready  for  the  soup.     These 
little  fried  crusts  of  bread  are  called  croutons  or  crusts  in  the 
cookery  books.     I  am  going  to  add  an  onion  fried  in  butter  to 
the  soup  to  day.     Put  that  in,  if  you  use  it,  when  you  first  begin 
to  cook  the  soup.     One  onion,  peeled,  sliced,  and  fried  light 


70  BIENNIAL  REPORT 

brown  in  a  tablespoonful  of  butter.  You  could  also  use  the 
bones  from  ham,  cold  roast  ham,  cold  boiled  ham,  or  the  bones 
of  beef  either  raw  or  cooked,  in  the  place  of  the  onion,  or  in  ad- 
dition to  the  onion,  as  you  like.  Remember  all  those  things 
give  distinct  flavors  t^  the  pea  soup.  If  you  put  any  kind  of 
bones  in,  put  them  in  with  the  peas  at  the  beginning  and  boil 
them  with  the  peas. 


Next  take  the  recipe  for  salt  codfish,  stewed  in  cream.  Firsts 
to  freshen  salt  codfish;  that,  of  course,  is  always  the  first  thing 
you  do  with  salt  codfish,  no  matter  how  you  finish.  You  can 
do  that  by  soaking  it  over  night  in  cold  water;  if  it  has 
any  skin  on  it  be  sure  to  have  the  skin  side  up.  If  you  put  it 
in  the  water  with  the  skin  side  down,  the  salt  which  soaks  out 
of  the  fibre  of  the  fish  simply  falls  against  the  skin  and  stays 
there.  The  fish  does  not  get  any  fresher.  A  great  deal  of  cod- 
fish in  these  days  is  sent  to  the  market  without  either  skin  or 
bone.  Supposing  we  have  the  regulation  dried  codfish,  we  skin 
and  bone  it,  then  soak  it  over  night  in  cold  water,  and 
next  morning  put  it  over  the  fire  in  more  cold  water,  plenty  of 
it,  and  put  the  kettle  or  pan  containing  the  fish  and  the  cold 
water  on  the  back  part  of  the  stove,  wh^re  it  will  heat  very 
gradually.  Do  not  let  it  boil  at  all,  but  keep  it  at  a  scalding 
heat.  Do  not  more  than  let  it  simmer.  The  effect  of  the  boil- 
ing on  any  salted  fibre,  whether  it  is  fish  or  meat,  is  simply  to 
harden  it.  Keep  it  at  a  scalding  heat  until  the  fish  is  tender. 
Of  course  that  will  depend  upon  the  dryness  of  the  fish.  It  may 
take  a  half  hour,  it  may  take  an  hour.  That  is  one  way  to 
freshen  fish.  Another  way — the  way  I  am  doing  now — is  ac- 
complished more  quickly  by  putting  the  fish  over  the  fire  in 
plenty  of  cold  water,  enough  to  cover  it;  set  it  on  the  stove 
where  it  will  heat  gradually.  When  the  water  is  nearly  hot  on 
the  fish  pour  it  off  and  put  more  cold  water  on.  Let  that  get 
scalding  hot;  do  not  let  it  boil  at  all;  simply  let  it  get  scalding 
hot — that  is,  let  the  steam  begin  to  rise  from  it.  Change  the 
water  as  often  as  it  gets  scalding  hot,  until  the  fish  is  tender.  If 
you  are  careful  to  change  the  water  often  enough,  that  is,  if  you 
do  not  let  it  begin  to  boil,  probably  the  fish  will  be  tender  in  half 
an  hour  — from  half  to  three-quarters  of  an  hour.  The  time  will 
depend  upon  the  dryness  of  the  fibre  of  the  fish.  Generally  in 
about  half  an  hour  it  will  be  tender.     As  soon  as  the  fish  is  ten- 


UNIVEKSITY   OF  MINNESOTA.  71 

der  drain  it,  and  then  it  is  ready  to  dress  in  any  way  you  wish  to 
use  it.  To-day  I  shall  make  a  little  cream  sauce,  and  heat  the 
fish  in  it.  That  will  be  codfish  stewed  in  cream  sauce.  Boiled 
codfish  you  would  serve  with  boiled  potatoes,  and  the  white  sauce 
is  made  either  with  water  or  milk  and  hard-boiled  eggs.  That  is 
the  old  ;New  England  salt  fish  dinner.  Usually,  with  a  salt  cod- 
fish dinner  there  were  boiled  parsnips  and  sometimes  boiled 
beets;  and  it  is  very  nice  if  you  like  codfish.  For  codfish  hash, 
the  old-fashioned  codfish  hash,  use  simply  boiled  codfish  torn 
apart,  forked  in  little  fine  flakes  or  chopped  in  fine  flakes;  of 
course  all  the  skin  and  bone  is  taken  off,  mixed  with  an  equal 
quantity  of  boiled  potatoes,  either  ihashed  or  chopped  fine,  pal- 
atably seasoned  with  pepper;  of  course  the  fish  would  be  salt 
enough,  usually;  for  a  pint  bowl  full  of  fish  and  potatoes,  use  a 
tablespoonful  of  butter.  The  fish  and  potatoes  are  thoroughly 
mixed,  then  put  into  a  frying  pan,  with  just  enough  butter  or 
drippings  to  keep  it  from  burning.  You  may  put,  for  the  quan- 
tity I  have  given  you,  a  heaping  tablespoonful  of  butter  in  the 
frying  pan,  and  let  it  melt;  then  put  in  the  fish,  and  continue 
stirring  it.  Eemember  there  is  some  butter  in  the  hash  already, 
and  that  will  melt  with  the  heat  and  probably  be  enough;  but 
if  you  need  any  more  to  prevent  its  burning,  add  a  tablespoonful. 
Stir  the  hash  until  it  is  scalding  hot;  then  push  it  to  one  side  of 
the  frying  pan  with  the  knife  you  are  stirring  it  with,  and  form 
it  into  a  little  oval  cake  at  one  side  of  the  frying  pan.  When  the 
hash  is  thoroughly  hot,  the  butter  in  it  will  begin  to  fry  out  of  it, 
and  there  probably  will  be  butter  enough  to  prevent  its  burning. 
Let  it  stand  in  the  little  cake  at  the  side  of  the  pan  until  it  is 
browned  on  the  bottom.  You  want  to  watch  it  a  little,  and  now 
and  then  run  a  knife  under  it  and  loosen  it  from  the  pan,  to  make 
sure  that  it  is  not  burning.  Then,  when  the  bottom  is  browned, 
hold  a  plate  in  one  hand  and  the  frying  pan  in  the  other^  and 
turn  the  fish  out  in  a  little  cake  on  the  plate  or  dish. 

CODFISH  CAKES. 

To  make  codfish  cakes, first  make  the  fish  fine;  after  freshening  it 
and  taking  off  the  skin  and  bone,  chop  it  or  tear  it  in  fine  flakes; 
mix  it  with  an  equal  quantity  of  potato  either  mashed  or  chopped 
—  mashed  potato  is  rather  better  for  codfish  cakes  because  you 
can  pack  it  a  little  more  closely  in  the  form  of  cakes.  To  a  pint 
bowlfull  of  codfish  hash  add  a  tablespoonful  of  butter,  a  palatable 
seasoning  of  pepper  and  the  yolk  of  one  raw  egg.      That  is,  half 


72  [biennial  eepoet. 

codfish,  half  potato,  a  tablespoon ful  of  butter  and  the  yolk  of  one 
raw  egg,  and  a  palatable  seasoning  of  pepper.  Then  dust  your 
hands,  with  dry  fl.our;  take  a  tablespoonful  of  this  mixture  up  in 
your  hand  and  either  form  it  in  the  shape  of  a  round  ball  or  flat 
cake,  as  you  like.  Have  ready  a  frying  kettle  or  deep  frying 
pan  with  enough  fat  or  drippings,  or  lard,  in  it  to  cover  three  or 
four  of  the  codfish  cakes  or  balls,  when  you  drop  them  into  it. 
So  that  if  you  use  a  frying  pan  you  must  have  a  deep  frying  pan. 
You  may  make  in  that  case  codfish  cakes,  not  balls.  If  you  have 
a  frying  kettle  you  can  make  little  round  balls.  When  the  fat  is 
smoking  hot  drop  the  codfish  cakes  or  balls  into  it  and  fry  them 
just  a  golden  brown,  light  brown.  Take  them  out  of  the  fat  with 
a  skimmer  and  lay  them  on  brown  paper  for  a  moment  to  free 
them  from  greese,  then  serve  them  hot. 

You  will  notice  that  I  always  tell  you  in  frying  everything  to 
take  it  out  of  the  fat  and  lay  it  for  a  moment  on  brown  paper, 
because  then  you  are  sure  to  free  it  from  greese.  l^ot  necessarily 
very  coarse  paper;  just  ordinary  brown  wrapping  paper.  I  do 
not  mean  manilla  paper,  but  the  common  brown  wrapping  paper 
that  comes  around  groceries  and  meat,  that  tradesmen  generally 
use.  The  paper  must  be  porous  so  that  the  greese  will  be  easily 
absorbed.  That  is  the  only  point  you  have  to  remember.  The 
usual  way  of  frying  codfish  cakes  is  simply  to  put  fat  enough 
in  the  pan  to  keep  them  from  sticking,  and  in  that  way  they  are 
not  browned  all  over,  that  is,  they  are  not  browned  on  the  sides. 
They  are  simply  browned  on  the  top  and  on  the  bottom,  and  the 
fat  has,  of  course,  generally  soaked  into  them  so  that  you  get  them 
thoroughly  greasy  unless  you  have  fat  enough  to  cover  them  and 
have  the  fat  smoking  hot  when  you  put  them  in.  In  frying  it  is  very 
easy  to  use  the  fat  repeatedly,  if  you  only  remember  one  thing. 
The  fat  you  fry  fish  in  you  want  to  keep  always  for  fish;  then  you 
can  fry  anything  else,  meat,  chicken,  fritters  or  doughnuts,  in 
the  other  fat.  Generally  keep  two  jars  or  crocks  of  fat,  and  take 
care  only  to  let  the  fat  get  smoking  hot  in  frying,  and  as  soon 
as  you  have  done  frying  set  the  kettle  off"  the  stove  so  that  the 
fat  does  not  burn;  let  it  cool  a  very  little,  then  strain  it  through 
a  cloth  into  an  earthen  bowl  and  let  it  get  cold.  Wash  the  fry- 
ing kettle  out  and  clean  it  thoroughly,  and  then  you  can  put  the  fat 
back  in  it,  and  it  will  be  ready  for  the  next  time,  if  you  use  a 
porcelain-lined  kettle;  if  you  use  a  metal  kettle  for  frying,  tin 
or  anything  of  that  sort,  do  not  put  the  fat  in  it  till  you  are 
ready  to  use  it  again,  because  it  might  rust  it  a  little.     If  you 


UNIVERSITY  OF  MINNESOTA.  73 

strain  it  through  an  ordinarily  thick  towel  there  will  be  no  sedi- 
ment. If  you  strain  it  through  a  sieve  there  will  be  a  little  sediment 
that  will  settle  to  the  bottom  of  the  fat,  and  you  can  turn  the  cake 
of  fat  out  of  the  bowl  when  it  is  cold  and  scrape  that  off.  The 
best  way  is  to  strain  through  a  cloth  in  the  first  place.  If  you 
are  careful  with  the  fat  you  can  use  it  repeatedly,  — use  it  a  dozen 
times  or  more,  until  it  really  is  nearly  used  up.  But  if  you  are 
careless  and  let  it  burn,  of  course  you  very  soon  get  it  so  dark 
in  color  that  it  colors*  anything  directly  you  put  it  in,  before  it 
is  cooked,  and  it  has  a  burnt  taste.  But  if  you  use  it  at  the  heat 
I  tell  you,  just  smoking  hotr  and  do  not  let  it  burn,  you  can  use 
it  repeatedly.  '  Sometimes  you  can  lift  it  out  in  one  solid  cake 
when  it  is  cold;  sometimes  you  will  have  to  break  it  and  take  it 
off  in  more  than  one  piece.  Oq  the  bottom  of  the  cake  you  will 
find  a  little  brownish  sediment  which  you  must  scrape  off.  Then 
you  have  the  fat  clarified  and  ready  for  use.  For  ordinary  frying 
purposes  the  straining  through  the  towel  will  answer.  An  earthen 
bowl  is  the  best  for  keeping  the  fat  in  the  kitchen,  very  much 
better  than  metal  of  any  kind. 

STEWED    CARROTS. 

Kext  take  the  recipe  for  stewed  carrots.  Carrots,  peeled,  as 
many  as  you  wish  to  make  a  dishful;  cut  them  in  rather  small 
slices,  a  quarter  of  an  inch  thick,  put  them  over  the  fire  in  salted 
boiling  water  enough  to  cover  them;  boil  them  steadily  until 
they  are  tender.  That  will  be  in  perhaps  half  or  three-quarters 
of  an  hour;  if  the  carrots  are  young  and  fresh  they  will  boil  in 
half  an  hour;  longer  as  the  season  advances  and  the  carrots  grow 
denser  in  their  fibre.  Late  in  the  winter  it  may  take  an  hour  or 
even  an  hour  and  a  half  if  they  are  very  large  and  woody.  Boil 
them  until  they  are  tender.  Then  drain  them  and  throw  them 
into  plenty  of  cold  water,  and  let  them  get  thoroughly  cold. 
While  they  are  cooling  make  a  sauce  of  water  or  of  milk,  as  you 
like.  If  you  have  an  ordinary  vegetable  dish  full  of  carrots  you 
want  about  a  pint  of  sauce.  In  that  case  you  will  make  the 
sauce  as  I  have  told  you  several  times:  a  tablespoonful  of  butter, 
and  a  tablespoonful  of  flour  for  a  pint  of  sauce;  melt  the  butter 
and  flour  together  over  the  fire,  stirring  them  constantly  until 
they  bubble  and  are  smoothly  mixed;  then  begin  to  add  half  a 
cupful  at  a  time  the  milk  or  water  that  you  are  going  to  use 
in  making  the  sauce;  stir  each  half  cupful  in  smooth  before  you 
10 


74  BIENNIAL  REPORT 

add  any  more  water.  If  the  milk  or  water  is  hot,  of  course  the 
sauce  will  be  cooked  all  the  more  quickly.  Let  the  sauce  boil 
for  a  minute,  stirring  all  the  time,  then  season  with  a  level  tea- 
spoonful  of  salt  for  a  pint  of  sauce,  a  quarter  of  a  saltspoonful  of 
pepper,  remembering  what  I  have  said  about  using  white  pepper. 
Drain  the  carrots  from  the  cold  water  and  put  them  into  the  sauce 
to  heat.  While  they  are  heating  —  and  that  will  only  take  three 
or  four  minutes  —  chop  a  tablespoonful  of  parsley  fine,  and  stir 
it  among  the  carrots;  then  serve  them  as  soon  as  they  are  hot. 
You  may  make  the  addition  of  parsley  or  not,  as  you  like,  but  it 
is  very  nice.  In  some  seasons  of  the  year  you  can  not  have  the 
parsley.  If  you  have  not  parsley,  and  have  made  the  sauce  of 
water,  you  will  improve  the  dish  very  much  if  you  stir  the  yolk 
of  a  raw  egg  into  the  sauce  and  carrots  when  you  take  them  off 
the  fire,  just  before  you  dish  them.  I  will  do  that  to-day.  I 
will  make  a  sauce  of  water  and  add  the  yolk  of  an  egg.  You 
had  better  put  two  or  three  tablespoons  of  sauce  into  a  cup  with 
the  egg  and  mix  it,  and  then  pour  that  into  the  sauce  and  stir  it 
well.  In  chopping  parsley  use  just  the  leaves,  not  the  stalks; 
put  them  in  the  chopping  bowl  and  chop  them  fine.  If  you  chop 
on  a  board  steady  the  point  of  a  knife  with  one  hand  and  use  an 
up-and-down  motion  with  the  other  hand.  Of  course  you  can 
understand  that  using  a  long  knife  in  chopping  you  can  chop 
very  much  more  quickly  than  you  could  in  a  chopping  bowl, 
where  you  only  get  a  circular  cut.  One  of  the  ladies  asks  me 
the  object  of  putting  the  carrots  in  cold  water.  They  are  put 
first  in  boiling  salted  water-to  set  their  color.  The  action  of  the 
salt  in  the  boiling  water  slightly  hardens  the  surface  so  that  the 
color  does  not  boil  out.  Then  if  you  take  them  at  the  point 
when  they  are  tender  you  check  the  boiling  at  once  by  the  cold 
water  and  secure  the  color  entirely.  Of  course  you  will  under- 
stand that  by  draining  them  and  throwing  them  into  cold  water 
you  check  the  heat  at  once.  If  you  simply  let  them  stand  in  the 
water  and  gradually  soften  and  soak,  letting  the  water  keep 
warm,  you  would  soak  the  color  out.  That  follows  with  all 
boiled  vegetables.  Where  we  want  to  preserve  the  color  this  is 
the  simplest  and  easiest  way  to  do  it. 

Question.  Can  the  color  of  beets  be  preserved  in  the  way  you 
speak  of? 

Miss  Corson.  No,  beats  have  to  be  boiled  differently  from 
any  other  vegetable.  If  you  break  the  skin  of  beats,  or  cut 
them  in  any  way,  the  color  escapes  in  the  water.     So  that  to 


UNIVERSITY  OF  MINNESOTA.  75 

.prepare  the  beets  for  boiling,  wash  them  very  carefully  without 
breaking  the  skin.  Do  not  cut  off  the  roots  or  the  tops  of  the 
beets  close;  leave  some  of  the  roots  and  three  or  four  inches 
of  the  stalk.  Do  not  trim  them  off  close,  because  if  you  cut  the 
roots  or  stalks  close  to  the  beet  you  make  a  cut  whence  the  color 
can  escape;  wash  them  very  carefully  without  breaking  the  skin. 
Put  them  over  the  fire  in  boiling  water.  You  do  not  need  to 
salt  it,  in  fact,  it  is  better  not  to  salt  it.  Boil  them  until  they 
gro\^ tender  to  the  touch.  If  you  puncture  the  beet  with  a  fork 
or  knife,  to  try  it,  you  let  the  color  out,  but  you  can  take  one  of 
the  beets  up  on  a  skimmer  and  use  a  thick  towel  and  hold  it  in 
your  hand  and  squeeze  it  to  see  if  it  is  growing  soft.  Do  not 
break  the  skin,  always  remember  that.  When  the  beet  is  ten- 
der you  will  find  that  it  will  yield  a  little,  between  your  fingers, 
and  the  length  of  time  required  for  cooking  them  will  be  from 
half  an  hour  to  two  hours  and  a  half,  perhaps  even  longer  than 
that.  Young,  tender,  juicy  beets  may  be  coolied  in  half  an  hour. 
The  older  they  are,  the  later  it  is  in  the  season,  the  harder  the 
woody  fibre  will  be,  and  the  longer  it  will  take  to  cook  them.  After 
they  are  cooked  really  tender,  then  throw  them  into  a  bowl  of 
cold  water  and  rub  off  the  skin  with  a  wet  towel.  Do  not  leave 
them  soaking  in  cold  water. 

VENISON  WITH   CURRANT  JELLY. 

Take  the  recipe  for  venison  now,  ladies.  Enough  butter  to 
cover  the  bottom  of  the  pan  about  a  quarter  of  an  inch.  Let  it 
get  smoking  hot,  then  put  in  the  veiftson.  You  must  have  the 
pan  large  enough  to  hold  the  venison.  As  soon  as  the  venison 
is  brown  oh  one  side  turn  it  and  brown  it  on  the  other.  Brown 
it  very  fast.  As  soon  as  the  venison  is  browned  put  with  it  the 
currant  jelly.  For  every  pound  of  venison  use  two  tablespoonfuls 
of  currant  jelly — not  heaping  spoonfuls;  or  you  might  put  one 
heaping  tablespoonful  for  every  pound  of  venison.  As  soon  as  the 
venison  is  brown  put  the  currant  jelly  in  with  it.  Put  the  pan 
back  where  it  will  not  be  too  hot,  and  finish  cooking  the  venison 
until  it  is  done  to  suit  your  taste.  It  will  cook,  if  it  is  an  inch 
thick,  pretty  well  done  in  about  twenty  minutes.  Season  it  with 
salt  and  pepper,  and  when  it  is  done  put  it  on  the  platter  and 
pour  the  currant  jelly  and  butter  over  it.  The  cooking  of  the 
jelly  with  the  venison  makes  it  a  nice  sauce  or  gravy. 

Question.  Wouldn't  this  be  a  nice  way  to  cook  buffalo  or  any 
other  kind  of  game? 

Miss  Corson.     Yes,  it  is  a  very  good  way. 

^       OF  THE  ^ 

UNIVERSITY   J 


76  BIENNIAL  EEPOBT 


LEOTUEE    EIGHTH. 


MEATS   AND  VEGETABLES. 


We  will  begin  to-day  with  so-called  roast  beef,  it  is  really 
baked.  This  is  what  is  called  a  shoulder  cut  of  beef,  and  is  just 
as  the  butcher  has  sent  it  home,  that  is,  withoutany  of  thel^nes 
being  taken  out.  This  thin  part  Of  the  beef  can  be  either  roast- 
ed with  the  rest  or  cut  off  and  used  as  a  stew.  It  is  not  very 
available  at  the  table.  It  almost  always  is  tough,  and  there  is  a 
great  deal  of  fat  proportionately.  The  lean  that  is  there  is  very 
apt  to  dry  and  harden  in  the  baking.  So  that  the  best  way  to 
use  the  part  is  to  cut  it  off  and  cook  it  separately.  Have  the 
beef  cut  large  enoijgh  to  give  a  roast  from  the  thickest  part. 
The  white  line  of  cartilage  will  be  sure  to  bother  in  carving,  and 
the  best  way  is  to  cut  it  out  before  you  cook  the  meat.  You  can 
cut  it  out  without  any  difficulty.  You  can  also  cut  off  the  bone  en- 
tirely. You  will  not  find  that  doing  this  will  make  the  meat 
waste  if  you  bake  it  or  roast  it  properly,  and  you  can  carve  it 
more  easily  and  more  economically.  Carving  when  the  bone  is 
in  the  meat  you  are  sure  to  leave  more  meat  on  than  you  really 
want  to,  and  it  is  quite  a  difficult  matter  to  carve  even  slices 
when  the  bone  is  in  the  meat.  It  is  a  very  easy  matter  to  take 
the  bone  out,  and  then  either  use  the  bone  for  soup  meat  or  put 
it  in  the  pan  with  the  meat  and  let  it  bake  as  the  basis  for  gravy. 
You  will  notice  both  in  cutting  the  cartilage  and  the  bone,  I  do 
not  take  off  any  meat.  I  simply  cut  close,  and  take  away  the 
parts  I  wish  to  remove  without  wasting  any  of  the  meat.  That 
leaves  a  solid  piece  of  meat  which  offers  no  difficulty  in  carv- 
ing; you  can  either  fasten  it  in  shape  by  tying  a  string .  around 
it  or  by  running  a  few  skewers  through  it.  The  better  way  is  to 
tie  it  with  a  string,  because  the  skewers  will  make  holes  and 
permit  the  juice  to  escape.  You  can  either  take  off  the  thin, 
outside  skin  of  the  beef  or  wipe  it  as  I  have  already  said,  with 
a  wet  towel.  With  good  beef  the  skin  is  so  exceedingly  thin 
that  it  is  not  objectionable  in  carving  or  to  the  taste.  With  poor 
beef,  the  skin  is  decidedly  leathery,  and  then  it  is  advisable  to 
take  it  off. 

Question.  How  many  pounds  were  there  in  your  piece  altogeth- 
er, before  you  began  to  cut  it  % 


UNIVERSITY  OF  MINNESOTA.  77 

Miss  Cohson.  Oh,  I  fancy  it  weighed  five  or  six  pounds.  Of 
course  you  use  the  number  of  pounds  that  your  family  requires. 
I  am  speaking  of  dividing  the  meat  so  as  to  cook  it  in  the  most 
economical  manner.  You  would  buy  a  sufficiently  large  piece 
in  weight  to  give  you  the  thick  part — large  enough  for  your 
family  for  the  roast,  and  the  other  part  you  use  for  the  stew  sub- 
sequently. We  made  a  beef  stew  one  day,  here,  I  think.  Boast- 
ing is  cooking  meat  before  the  direct  blaze  of  the  open  fire.  Bak- 
ing is  cooking  it  in  the  oven.  Nearly  all  the  so-called  roast  beef 
that  we  get  is  baked  beef.  It  :fe  not  quite  so  delicate  as  real  roast 
beef.  You  can  accomplish  the  roasting  of  beef  with  any  range 
or  kitchen  stove  that  has  a  large  grate,  that  is,  a  grate  where  you 
can  have  a  clear  surface  of  coals  against  the  grate,  by  using  what 
is  called  a  Dutch  oven.  This  is  a  tin  box,  with  one  side  open 
and  a  little  hook  in  the  top  of  the  box,  from  which  you  can  hang 
the  meat.  Then  in  the  bottom  part  of  the  tin  case  there  is  a  pan 
that  catches  the  drippings.  After  you  have  got  the  meat  all 
ready,  you  put  the  Dutch  oven  in  front  of  the  grate,  standing  it 
so  that  the  open  side  of  the  Dutch  oven  is  directly  in  front  of  the 
grate  of  your  stove  or  range.  You  will  find  that  the  bright  tin 
of  the  oven  will  reflect  heat  enough  to  cook  the  meat  nicely. 
There  you  get  a  genuine  roast.  You  do  not  get  an  old-fashioned 
roast  on  a  spit  before  the  open  fire,  but  you  get  a  nice  roast. 
Generally  those  little  hooks  are  so  arranged  that  the  meat  swings 
a  little  — swings  and  turns,  and  if  the  hooks  are  not  so  arranged, 
once  in  a  while,  say  once  in  half  an  hour,  you  want  to  turn  it. 

Now,  suppose  you  have  not  that  oven,  but  still  have  an  open 
fire,  you  can  roast.  I  have  roasted  a  chicken  before  a  grate  fire 
in  the  sitting  room.  You  can  roast  small  birds  of  any  kind  in 
that  way,  by  putting  something  on  the  mantel  piece  heavy 
enough  to  support  the  weight  of  the  bird.  Tie  a  string  around 
the  bird  or  around  the  piece  of  beef  and  let  it  hang  down  in 
front  of  the  fire.  Put  a  platter  under  it  or  a  dripping  pan,  and 
put  the  blower  up  in  front  of  it.  You  might  be  amused  at  the 
idea  of  doing  that  as  an  experiment.  I  have  made  coffee  in  an 
old  tomato  can  as  an  experiment,  to  see  whether  it  can  be  done, 
and  it  is  just  as  nice  as  any  you  could  possibly  make  in  the  finest 
French  coffee  pot.  After  all  there  are  many  expedients  that 
you  can  resort  to  in  cooking  with  good  results. 

After  the  meat  is  browned  on  the  outside,  whether  you  are 
roasting  or  baking,  season  it.  Get  it  browned  first  on  the  out- 
side very  quickly,  then  season  it  with  salt  and  pepper,  and  after 


78  BIENNIAL  REPORT 

that  moderate  the  heat  of  the  oven,  or  draw  the  Dutch  oven  a 
little  away  from  the  fire,  and  finish  cooking  till  the  meat  is  done, 
allowing  fifteen  minutes  to  the  pound  if  you  want  it  medium 
rare,  about  twenty  minutes  to  the  pound  if  you  want  it  very  well 
done.  If  you  are  baking  the  meat  put  it  in  the  hottest  oven, 
without  any  seasoning  at  all,  without  any  water  in  the  pan. 
You  will  find  that  the  meat  will  yield  drippings  enough  for 
basting.  Our  chicken  that  we  basted  yesterday, — do  you  remem- 
ber .how  nice  and  brown  that  was?  Pretty  well  basted,  wasn't 
if?  That  had  nothing  in  the  pan  for  basting  except  the  drip- 
pings which  flowed  from  the  chicken  itself.  Put  the  meat  in 
the  hottest  oven  until  it  is  browned,  and  then  moderate  the  heat 
and  cook  the  meat  fifteen  minutes  to  the  pound.  We  might  do 
what  the  French  callbraise  the  end  of  the  roast,  if  you  like  to 
see  the  effect  of  slow  cooking.  One  difficulty  that  we  labor  un- 
der here  is  that  we  have  to  use  a  very  intense  heat,  otherwise 
the  flame  of  this  vapor  stove  goes  out.  In  order  to  braise  suc- 
cessfully you  want  a  very  gentle  and  continuous  heat, —  such  as 
you  would  get  on  the  back  part  of  a  cooking  stove, — just  heat 
enough  to  keep  the  meat  simmering.  We  will  do  as  well  as  we 
can  by  keeping  the  sauce  pan  at  one  side  of  the  fire,  and  then  I 
will  describe  the  braising  process,  so  that  you  can  do  it  perfectly 
at  home.  If  we  have  any  cabbage  we  will  braise  the  meat  with 
it.  That  makes  a  dish  that  is  used  very  much  in  the  north  of 
Europe,  in  Poland  and  Sweden.  I  think  I  will  give  you  the  re- 
cipe, whether  we  have  our  cabbage  or  not. 

Use  a  large  pot  or  sauce  pan,  large  enough  to  allow  you  to  lay 
the  piece  of  meat  on  the  bottom;  or,  you  can  use  a  thick,  deep, 
iron  pan.  I  remember,  several  days  ago,  seeing  in  the  hard- 
ware stores  pans  about  ten  inches  high,  pans  made  of  Eussia 
iron,  oval.  You  can  use  that  for  quite  a  large  piece  of  meat  if 
you  have  not  a  sauce  pan.  You  want  a  pan  deep  enough  to 
allow  the  water  to  come  just  over  the  beef.  Put  water  in  the 
pan,  enough  to  cover  the  beef,  and  let  it  get  boiling  hot.  I  will 
give  you  two  methods  of  braising.  When  the  water  is  boiling 
hot,  put  the  beef  in  it;  watch  it  carefully  until  it  just  begins  to 
boil  again.  The  moment  it  boils,  push  back  the  pot  or  pan  in 
which  it  is  far  enough  away  from  the  hot  part  of  the  stove  to  keep 
the  water  only  simmering,  only  bubbling,  not  boiling.  Put  in 
whatever  seasoning  you  like.  If  you  use  spice,  cloves  for  in- 
stance, or  mace,  use  it  whole.  If  you  use  simply  salt  and  pep- 
per, of  course  use  them  in  the  powder.     Keep  the  cover  very 


UNIVERSITY   OF  MINNESOTA.  79 

tightly  over  the  pot  or  sauce  pan,  and  cook  the  meat  in  that 
slow,  gentle  way,  for  at  least  two  hours.  A  piece  weighing  not 
more  than  four  or  five  pounds  you  want  to  cook  at  least  two 
hours,  or  until  it  is  tender.  Eemember  to  cook  very,  very  slow- 
ly. That  is  a  very  simple  and  easy  way  of  braising,  which  any 
one  can  accomplish. 

Now  I  am  going  to  give  you  the  French  method  of  braising. 
Out  part  of  the  fat  off  the  meat,  about  half  the  fat  off  the  meat. 
Put  the  part  that  you  cut  off  in  the  bottom  of  the  pot.  Lay  the 
meat  on  the  fat.  That  is  the  way  we  will  cook  our  meat  to-day, 
because  I  have  decided  to  cook  the  cabbage  in  another  way. 
After  you  have  put  the  fat  in  the  bottom  of  the  sauce  pan,  lay 
the  meat  on  it,  with  the  fat  part  up,  so  that,  you  see,  you  have 
fat  under  and  over  the  meat.  On  top  or  by  the  side  of  the  meat 
put  an  onion  of  medium  size,  peeled  and  stuck  with  about  a 
dozen  cloves.  Put  parsley,  if  you  have  it,  about  a  tablespoon- 
ful  of  leaves,  or  some  stalks,  or  parsley  root;  but  remember  that 
the  flavor  of  parsley  root  is  very  much  stronger  than  the  leaf,  so 
that  you  will  use  proportionately  less  root.  One  bay  leaf,  a 
tablespoonful  of  carrot,  sliced,  about  a  tablespoonful  of  turnip, 
sliced,  and  a  level  teaspoonful  of  peppercorns — unground  pep- 
per— or  a  small  red  pepper.  Then  boiling  water  enough  just 
to  cover  the  meat.  Then  put  on  the  cover  of  the  sauce  pan,  and 
put  the  meat  where  it  will  simmer  very  gently  until  it  is  quite 
tender.  The  French  always  braise  in  what  is  called  a  braising 
pan;  that  is,  two  oval  pans  made  in  such  a  way  that  one  sets  into 
the  other,  and  goes  about  a  third  of  the  way  down.  They  put 
the  article  that  is  to  be  braised  in  the  bottom  pan,  and  then  in 
the  top  pan  they  put  hot  ashes,  or  coals  of  wood  or  charcoal, 
mixed  with  ashes;  so  that  there  is  heat  top  and  bottom;  then 
they  put  their  braising  pan  by  the  side  of  the  fire  or  at  the  back 
of  the  stove,  where  it  will  have  a  gentle  heat,  and  cook  it  for  a 
very  long  time.  They  braise  it  four  or  five  hours,  and  it  makes 
the  toughest  meat  tender.  After  you  once  bring  the  meat  to  the 
boiling  point  you  must  not  boil  it  fast;  if  you  boil  it  ftist  you  will 
make  it  very  much  tougher.  After  you  get  it  to  the  boiling 
point  keep  it  there,  and  cook  it  slowly,  and  long  enough  so  that 
it  will  be  sure  to  be  tender.  If  you  are  sure  the  meat  is  tough 
in  the  beginning,  put  half  a  cupful  of  vinegar  into  the  water 
with  it.  You  won't  notice  the  vinegar  when  you  come  to  eat  the 
meat,  and  it  will  help  to  make  the  meat  tender.  The  French,  of 
<30urse,  use  the  ordinary  wine;of  the  country,— a  sour  wine,— it 


80  BIENNIAL  REPORT 

has  the  same  effect;  it  is  about  as  sour  as  vinegar,  and  has  about 
the  same  effect.  I  think,  indeed,  that  is  the  reason  why  the 
French  use  so  much  wine  in  cooking  meat.  They  use  a  very  acid 
wine  always,  and  probably  use  it  for  the  purpose  of  making  the 
meat  tender  in  many  instances.  Put  in  salt,  but  not  too  much, 
for  the  effect  of  salt,  while  the  meat  is  boiling,  would  be  to 
narden  it.  Just  a  little  salt,  and  then  in  seasoning  your  gravy 
you  can  add  more  salt.  After  the  meat  is  braised  French  fashion, 
it  is  taken  out  of  the  broth,  and  the  broth  is  strained  and  then 
used  as  a  broth  or  soup,  or  made  into  a  gravy. 

To  make  the  gravy,  for  each  pint  of  gravy  that  you  wish  to 
make,  use  a  tablespoonful  of  butter  or  beef  drippings  and  a 
tablespoonful  of  flour.  Stir  the  drippings  and  flour  over  the 
fire  in  a  sauce  pan  until  they  are  brown.  Then  begin  to  add  the 
seasoned  broth  in  which  the  meat  was  cooked,  half  a  cupful  at  a 
time,  stirring  it  until  it  is  smooth  each  time,  until  it  boils;  then 
season  it  with  salt  and  pepper,  remembering  that  the  broth  is 
already  seasoned,  so  that  you  have  to  taste  it.  That  makes  a 
very  nice  gravy  or  sauce.  Of  course,  you  have  plenty  of  broth, 
so  you  can  make  as  much  of  it  as  you  like. 

Take  now  a  recipe  for  cooking  cabbage  to  serve  with  braised 
meat.  For  a  cabbage  of  medium  size, —  that  is,  a  cabbage  about 
^  large  as  a  breakfast  plate, — first  wash  the  cabbage  thoroughly, 
cutting  away  any  part  of  the  stock  that  seems  woody.  Then  cut 
the  cabbage  in  rather  thin  slices.  That  is  very  easy.  Lay  it  on 
the  board  and  cut' it  down  through.  You  would  need  a  large 
sauce  pan  to  cook  a  cabbage  as  large  as  a  breakfast  plafce,  because 
remember  when  it  is  cut  up  it  takes  up  more  space.  Put  in  the 
bottom  of  the  sauce  pan  a  tablespoonful  of  butter  or  drippings. 
If  you  are  braising  your  meat  you  can  open  the  pot  and  dip  some 
of  the  drippings  out  of  it.  A  tablespoonful  of  butter  or  drip- 
pings, half  a  cupful  of  vinegar,  a  tablespoonful  of  cloves,  a 
teaspoonful  of  peppercorns  and  a  tablespoonful  of  brown 
sugar.  Then  put  in  the  cabbage  on  top  of  these  things.  Put 
the  cover  on  the  sauce  pan,  set  it  over  the  fire  where  it  will  steam. 
Be  very  careful  not  to  let  it  burn.  Keep  it  on  the  back  part  of 
the  fire  where  it  will  simmer.  Keep  it  covered.  Every  fifteen 
minutes  take  off  the  cover,  and  with  a  large  fork  or  spoon  lift 
the  cabbage  from  the  bottom  so  that  the  top  uncooked  part  goes 
down  to  the  bottom.  In  about  an  hour  the  cabbage  will  be  ten- 
der. You  do  not  need  to  begin  to  cook  that  until  within,  say  an 
hour  and  a  quarter  of  the  time  the  beef  is  likely  to  be  done.   To 


UNIVERSITY  OF  MINNESOTA.  81 

serve  it,  turn  it  on  a  dish,  leaving  the  spice,  cloves  and  pepper 
in  with  it,  and  lay  the  beef  on  it.  Just  moisten  the  cabbage 
with  a  little  gravy  or  broth  from  the  beef,  and  serve  the  rest  of 
the  gravy  in  a  bowl;  remember  that  the  broth  from  the  meat  is 
salted,  and  that  in  moistening  the  cabbage  it  seasons  it,  or  if 
you  like  very  much  salt  you  can  put  a  little  with  the  cabbage  in 
cooking. 

;N'ow,  to  boil  cabbage  quickly,  and  without  odor:  After  thor- 
oughly washing  it  take  off  the  decayed  leaves,  cut  it  in  rather 
small  pieces,  but  do  not  use  the  stalk  of  the  cabbage  —  avoid 
that.  Put  over  the  fire  a  sauce  pan  large  enough  to  hold  the 
cabbage  twice  over.  Have  plenty  of  space  in  your  sauce  pan  or 
kettle,  fill  it  half  full  of  water,  put  plenty  of  salt  in  the  water, — 
that  is,  a  level  tablespoonful  of  salt  to  about  a  quart  of  water. — let 
ttie  water  boil,-  be  sure  that  it  is  boiling  fast.  Then  put  in  the 
cabbage;  get  it  boiling  again  just  as  fast  as  you  can,  and  con- 
tinue to  boil  it  just  as  fast  as  you  can  until  it  is  tender.  That 
will  be  in  from  ten  to  twenty-five  minutes,  according  to  the  age 
of  the  cabbage.  Young  cabbage,  early  in  the  season,  will  boil 
tender  in  ten  minutes;  or  it  may  take  15,  20  or  25.  It  never 
takes  over  a  half  hour  unless  the  cabbage  is  very  old  or  dry. 
The  cabbage  is  done  the  moment  the  stalk  is  tender.  A  great 
many  people  have  the  idea  that  they  must  boil  the  cabbage  un- 
til the  leaf  is  almost  dissolved.  It  needs  only  to  be  boiled  a^ 
tender  as  you  boil  the  stalks  of  cauliflower,  and  you  would  try,  of 
course,  the  thickest  part,  which  would  be  near  the  stalk.  Ee- 
member,  in  the  first  place  you  would  cut  out  any  tough,  woody 
stalk,  but  the  tender  stalk  you  would  leave  in,  and  that  is  the 
part  you  would  try.  If  you  boil  it  fast  it  will  not  take  over 
thirty  or  thirty-five  minutes  at  the  outside,  probably  not  more 
than  twenty.  Just  as  soon  as  the  cabbage  is  tender  drain  it  and 
put  with  it  whatever  sauce  or  dressing  you  are  going  to  serve 
with  it.  That  sometimes  is  vinegar,  butter,  pepper,  and  salt. 
Sometimes  a  little  milk,  butter,  pepper,  and  salt.  In  that  case 
it  is  called  cabbage  stewed  with  cream.  Sometimes  you  would 
simply  serve  it  without  any  further  seasoning,  only  remember 
that  the  moment  it  is  tender,  drain  it  and  serve.  As  I  told  you 
the  other  day,  the  odor  of  the  cabbage  comes  from  letting  it  boil 
until  after  the  substance  of  the  cabbage  is  so  soft  that  the  oil 
begins  to  escape  from  it,  the  volatile  oil.  That  makes  a  strong 
odor  in  the  room.  As  soon  as  the  cabbage  is  tender  it  is  ready 
to  eat,  and  should  be  taken  from  the  fire. 
11 


82  BIENNIAL  REPORT 


TURNIPS. 


To  bake  turnips,  peel  the  turnips,  either  white  or  yellow  ones, 
cut  them  in  rather  small  slices,  a  quarter  of  an  inch  thick;  put 
them  over  the  fire  in  salted  boiling  water  enough  to  cover  them, 
and  boil  them  fast  until  they  are  tender.  It  may  take  ten  or  fif- 
teen minutes,  possibly  twenty  minutes,  according  to  the  age  of 
the  turnips.  Of  course  you  will  understand  that  if  the  turnips 
are  old  and  corky  they  will  not  be  as  nice  when  they  are  done  as 
if  they  are  in  good  condition.  But  as  soon  as  the  turnips  are 
tender,  drain  them,  put  them  in  an  earthen  pudding  dish,  make 
a  little  white  sauce,  either  with  milk  or  water,  —  for  a  pint,  a 
tablespoonful  of  butter,  tablespoonful  of  flour;  stir  over  the  fire; 
then  milk  added  gradually  and  stirred  smooth;  seasoned  with 
salt  and  pepper, — make  enough  of  the  white  sauce  just  to  moist- 
en the  turnips;  pour  it  over  the  turnips;  dust  over  the  top  some 
cracker  dust  or  bread  crumbs,  just  enough  to  cover  the  top  of  the 
turnips;  put  a  little  salt  and  pepper  over  the  crumbs,  and  a  scant 
tablespoonful  of  butter  over  the  top  of  the  crumbs.  Then  put 
the  dish  into  the  hot  oven,  and  just  brown  the  crumbs  on  the  top 
of  the  dish.  Serve  it  as  soon  as  the  bread  crumbs  are  brown. 
That  is  a  very  nice  and  easy  dish.  If  you  have  cold  boiled  tur- 
nips, slice  them,  cover  them  with  white  sauce  and  bread  crumbs, 
and  cook  them  just  in  the  same  way. 

(At  this  point  Miss  Corson  announced  that  the  cabbags  was 
done,  after  being  in  between  nine  and  ten  minutes,  and  no  smell 
was  perceptible  in  the  room.) 

I  am  going  to  moisten  the  cabbage  with  cream  sauce,  — that 
is  white  sauce  made  with  milk,  —  and  heat  it  for  a  moment  and 
then  it  will  be  done. 

I  will  now  answer  a  question  that  has  been  asked  about  cook- 
ing corned  beef.  The  same  principle  applies  to  the  cooking  of 
corned  beef  that  applies  to  the  cooking  of  salted  fish.  You  re- 
member this  morning  in  talking  about  codfish  I  said,  if  you  boil 
the  salted  fibre  hard  and  fast,  you  make  it  hard  and  toughen  it. 
That  holds  good  in  relation  to  salted  meat  or  corned  meat.  You 
want  to  boil  it  very  gently.  There  is  comparatively  little  juice 
left  in  corned  beef,  so  that  the  action  of  cold  water  is  not  so  dis- 
astrous to  it  as  it  would  be  to  fresh  meat.  Sometimes  the  beef 
is  so  very  salt  that  it  is  desirable  to  change  the  water  upon  it. 
Put  it  over  the  fire  in  cold  water.     Let  it  slowly  reach  the  boil- 


UNIVERSITY   OF  MINNESOTA.  83 

ing  j)oint,  and  then  try  and  see  if  it  is  too  salt.  If  the  water  it- 
self seems  very  salt,  change  it.  Put  fresh  water  in,  let  it  grad- 
ually heat,  and  boil  very  gently  always.  As  soon  as  the  meat 
reaches  the  boiling  point,  push  it  to  the  back  part  of  the  stove  and 
boil  it  very  gently  until  it  is  tender.  It  usually  takes  about  twenty 
minutes  to  a  pound,  but  boil  it  very  gently  and  slowly.  Then 
it  will  be  tender.  If  you  boil  it  fast  it  will  be  hard  and  tough. 
If  you  put  a  whole  dried  red  pepper  in  with  the  beef  in  boiling, 
you  will  find  that  it  will  improve  the  fl^avor  very  much.  If  you 
intend  to  use  the  beef  cold,  leave  it  in  the  water  in  which  it  is 
boiled;  take  the  pot  off  the  stove  and  let  it  cool  in  the  water  in 
which  it  was  boiled.  Those  same  directions  apply  to  boiling 
smoked  or  salted  tongue. 

The  turnips  were  just  fifteen  minutes  in  boiling. 

Kice  points  about  boiled  dinners  are  asked  for.  I  think  I  have 
given  you  the  nicest  point  in  cooking  beef,  so  that  you  will  be 
sure  to  get  it  tender,  and  to  cook  cabbage  so  that  it  is  tender 
and  does  not  smell.  Cabbage  always  goes  with  a  New  England 
boiled  dinner,  potatoes,  onions,  parsnips  and  squash.  I  told  you 
about  cooking  beets  this  morning.  All  the  other  vegetables  you 
may  cook  in  boiling  water,  and  salt  to  suit  the  taste.  The  old- 
fashioned  way  was  to  boil  all  the  vegetables  in  the  pot  with  the 
beef,  adding  the  vegetables  in  succession,  so  that  each  one  was 
put  in  just  long  enough  before  the  beef  was  done  to  have  it  done 
at  the  time  the  beef  was  done;  each  one  except  the  squash.  The 
squash  is  best  peeled  and  cut  in  small  pieces  and  steamed.  If 
you  boil  it  you  want  to  put  it  in  boiling  salted  water  until  it  is 
tender,  and  then  put  it  into  a  towel  and  squeeze  it,  so  as  to  get 
out  the  water;  then  season  it  with  butter,  salt  and  pepper,  and 
serve  it. 

I  made  gravy  yesterday;  I  think  if  I  give  you  the  recipe  to- 
day it  will  answer.  Pour  the  drippings  out  of  the  pan,  all  ex- 
cept about  a  tablespoon ful;  put  a  tablespoonful  of  flower  in  with 
the  brown  drippings;  set  the  pan  over  the  fire;  stir  the  drippings 
and  flour  together  until  they  are  quite  brown;  then  begin  to  put 
in  boiling  water,  a  little  at  a  time,  not  more  than  half  a  cupful, 
and  stir  until  the  gravy  is  smooth;  then  season  it  palatably  with 
salt  and  pepper.  Onions  are  very  nice  cooked  precisely  as  I 
have  cooked  cabbage  to-day;  that  is,  cooked  until  they  are  ten- 
der, and  dressed  with  the  white  sauce  that  I  used  in  dressing  the 
carrot. 

For  pressed  corn  beef  the  nicest  cut  is  the  brisket.     Have  the 


84  BIENNIAL  REPORT 

cut  rather  long  and  narrow,  and  not  a  short  chunk  or  piece. 
Take  a  long  piece  of  meat,  a  foot  long,  or  more;  have  all  the 
bones  cut  out  and  roll  it  up  tight.     Tie  it  compactly,  in  the  same 
way  that  I  tied  this  meat.     Tie  it  so  that  you  have  it  in  a  tight 
bundle.     Then  boil  it  according  to  the  directions  I  have  already 
given  you.     After  it  is  done  let  it  partly  cool  in  the  liquor;  th«n 
take  it  out  and  lay  it  on  the  platter;  lay  another  platter  on  top 
of  it,  and  put  a  heavy  weight  on  the  platter,  and  press  it  with 
the  string  still  on  until  it  is   cold;  then   cut  off  the  string   and 
you  have  it  in  nice  shape.     If  you  want  to  use  part  of  it  hot  for 
dinner,  and  then  have  it  cold,  you  would  have  to  boil  it,  and 
when  it  is  done  cut   off  enough  for  your  dinner;  then  press  the 
rest  of  it  between  two  platters.  You  could  double  it  over,  but  you 
could  not  press  it  so  very  well  in  shape.     Cut  it  in  slices;  put  it 
into  a  tin  mould  or  tin  pan  and  boil  down  the  broth  in  which  you 
have  cooked  it  until  it  begins  to  look  thick.     Or,  you  could  dis- 
solve a  little  gelatine  in  the  broth  to  thicken  it,  and  pour  it  over 
the  slices  of  corned  beef  in  the  mould.     In  that  case  you  would 
depend  upon  the  gelatine  to  thicken  the  broth,  without  boiling 
it  down. 


LECTUEE  NINTH. 


BEEE  A  LA  MODE  ROLLS. 


Our  lesson  this  morning  will  begin  with  beef  a  la  mode  rolls. 
Use  the  round  of  the  beef  or  the  end  of  sirloin  steak.  I  have 
here  a  piece  of  round  of  beef.  Out  the  beef  in  pieces  about  two 
inches  wide  and  five  long;  lay  these  stripy  of  meat  on  the  cutting 
board  and  season  them  with  salt  and  pepper.  In  the  middle  of 
each  one  put  a  little  piece  of  salt  pork  about  a  quarter  of  an  inch 
thick.  Eoll  the  meat  up  in  such  a  way  that  the  pork  is  inclosed 
in  the  middle  of  the  little  roll.  Tie  the  roll  to  keep  it  in  shape. 
You  can  use  instead  of  salt  pork  pieces  of  fat  from  the  meat. 
After  all  the  little  rolls  are  tied  up  put  a  vef  y  small  quantity  of 
beef  drippings  or  butter  in  the  bottom  of  the  sauce  pan  or  kettle. 
Put  the  saucepan  over  the  fire  with  the  drippings  or  butter  in  it 
and  let  the  fat  get  hot.  As  soon  as  it  is  hot  put  the  little  rolls 
of  meat  in  it  and  let  them  brown.  As  soon  as  the  little  rolls  of 
meat  are  brown  sprinkle  flour  over  them,  a  tablespoonful  of  dry 
flour  to  half  a  dozen  little  rolls  of  meat.     Let  the  flour  brown. 


UNIVERSITY  OF  MINNESOTA.  85 

As  soon  as  the  flour  is  brown  pour  in  boiling  water  enough  to 
cover  the  rolls;  add  salt.  Then  put  the  cover  on  the  sauce  pan 
and  set  the  meat  where  it  will  cook  very  gently.  Remember 
what  I  have  told  you  about  cooking  meat  slowly  if  you  want  it 
to  be  tender.  When  the  meat  is  q^uite  tender  —  and  that  will  be 
in  from  half  an  hour  to  an  hour  and  a  hal^ — the  time  will 
depend,  of  course,  upon  the  fibre  of  the  meat,  then  take  off 
the  strings  and  serve  the  rolls  in  the  gravy  in  which  they 
have  been  cooking.  You  see  the  brown  flour  and  water  and 
butter  will  have  make  a  nice  gravy  for  the  rolls.  Now  if  the 
meat  is  very  tough  remember  what  I  have  told  you  about  the 
action  of  the  vinegar  on  the  meat  fibre.  For  a  pound  of  meat 
add  about  two  tablespoonfuls  of  vinegar,  when  you  begin  to 
stew  the  meat,  and  let  it  cook  with  the  meat;  that  will  make 
it  tender.  You  can  vary  the  dish  by  cooking  with  it  vegetables 
of  any  kind  that  you  like  to  use.  Add  potatoes  when  it  is 
within  half  an  hour  of  being  done,  turnips  peeled,  cut  in  small 
pieces;   carrots  peeled  and  sliced. 

CARAMEL  CUSTARD. 

I  will  make  a  caramel  custard  next.  For  caramel  custard  use 
a  plain  tin  mould,  oval  or  square  in  shape,  that  will  hold  about 
three  pints.  Put  a  teaspoonful  of  sugar  in  the  bottom  of  the  mould 
and  set  the  mould  on  the  top  of  the  stove  where  the  sugar  will 
brown.  You  may  want  to  shake  the  mould  a  litcle  to  scatter  the 
sugar  evenly  over  the  bottom.  When  the  sugar  is  brown  set  the 
mould  off  the  fire  on  the  table  where  the  burnt  sugar  will  get 
cold;  that  forms  what  is  called  a  caramel  or  coat  of  burnt  sugar 
on  the  bottom  of  the  mould.  Make  a  custard  by  beating  together 
six  eggs,  a  quarter  of  a  pound  of  sugar  and  a  pint  of  milk.  After 
the  custard  is  made  pour  it  into  the  mould  and  set  the  mould  in  a 
sauce  pan  with  boiling  water  that  will  come  half  way  up  the  sides 
of  the  mould,  and  steam  the  custard  until  it  is  firm.  When  the 
custard  is  firm  you  can  turn  it  out  of  the  mold  and  use  it  hot  or 
leave  it  until  it  is  quite  cold  and  use  it  cold.  I  have  used  granu- 
lated sugar  this  time.  You  can  make  the  same  custard,  prepar- 
ing it  just  exactly  as  for  steaming,  but  bake  it,  if  you  like,  only 
you  would  set  the  mould  in  the  dripping  pan  with  water  in  it, 
Iwiking  it  just  until  it  is  firm,  in  a  moderate  oven.  You  could 
make  it  in  teacups;  in  that  case  you  would  burn  the  sugar  in  an 
iron  spoon  or  in  the  frying  pan  and  while  it  still  is  liquid  put 


t 

86  '  BIENNIAL  REPORT 

just  a  little  in  the  bottom  of  each  cup,  because  you  remember  it 
hardens  directly.  Then  bake  the  cups  of  custard  in  a  pan  of 
water.  Use  the  custard  in  the  cups  either  hot  or  cold.  If  the 
custard  is  to  be  used  cold  leave  it  in  the  mould;  it  will  stand  better 
than  if  it  is  turned  out  hot.  But  it  is  stiff  enough  to  retain  its 
form  even  when  it  is  hot.  And  the  sugar  that  is  in  the  mould 
forms  a  little  sauce  around  it  on  thedish. 

TOMATO  SOUP. 

Kext  take  a  recipe  for  tomato  soup.  A  can  of  tomatoes;  put 
them  over  the  fire.  In  the  summer  use  about  two  quarts  of 
fresh  tomatoes.  You  will  find  that  about  two  quarts  will  be 
sufficient.  After  the  fresh  tomatoes  are  peeled  and  sliced  (you 
will  remember  canned  tomatoes  are  already  peeled),  put  them 
over  the  fire  and  stew  them  gently  for  about  half  an  hour,  or 
until  they  are  tender.  If  the  canned  tomatoes  are  entirely  solid 
you  may  need  to  add  a  little  liquid,  but  I  find  there  is  generally 
more  liquid  in  the  can  than  you  need.  When  tlie  tomatoes  are 
tender  enough  to  rub  through  a  sieve,  put  them  through  the 
sieve  with  a  potato  masher.  That  gives  you  pulp,  or  puree,  of 
tomatoes.  And  you  will  add  to  the  tomatoes,  after  they  have 
been  passed  through  the  sieve,  half  a  salt  spoon  of  baking  soda, 
and  then  milk  enough  to  thin  them  to  the  proper  consistency  of 
soup.  Season  with  salt  and  pepper,  and  let  them  boil,  and  serve 
the  soup.  If  you  want  a  thick  soup,  add  to  the  tomatoes  a  quart 
of  milk,  and  thicken  the  soup  with  cracker  dust,  very  finely 
powdered  and  sifted.  Thicken  as  much  as  you  like,  beginning 
with  two  heaping  tablespoonfuls;  add  more  if  you  want  it.  Of 
course  you  can  j^ut  butter  in  either  of  these  soups,  but  it  is  not 
necessary.  The  way  I  shall  make  the  soup  to-day  will  be  to 
thicken  it  with  butter  and  flour  after  the  tomatoes  have  been 
passed  through  the  sieve.  Do  not  confnse  these  two  recipes. 
You  have  got  one  of  thin  soup;  you  have  got  another  with  milk, 
salt  and  pepper,  thickened  with  cracker  dust.  Now  a  third: 
Put  a  tablespoonful  of  butter  and  a  tablespoonful  of  flour  in  a 
saucepan.  Stir  them  over  the  fire  until  they  are  melted  together, 
then  put  in  a  pint  of  water  gradually  —  a  pint  of  hot  water  — 
stirring  it  smooth;  and  the  tomato  pulj).  If  that  does  not  make 
the  soup  as  thin  as  you  desire — and  it  should  be  about  the  coj^ 
sistency  of  good  cream — add  a  little  more  boiling  water.  '  Sea- 
son with  salt  and  pepper,  and  stir  it  until  it  boils,  and  then  it  is 
ready  to  use. 


UNIVEBSITY  OF  MINNESOTA.  87 

^ext  take  directions  for  boiling  vegetables,  so  that  the  color 
is  perfectly  kept.  T  told  you  yesterday  that  we  should  have 
spinach  if  we  could  get  it,  if  not,  that  we  would  use  lettuce.  I 
think  that  next  week,  in  the  course  of  the  lessons,  I  shall  succeed 
in  having  some  spinach  from  Cleveland.  However,  I  shall  use 
lettuce  to-day.  First,  thoroughly  wash  it  in  salted  water.  For 
a  quart  of  water  use  a  tablespoon ful  of  salt.  As  I  told  you  the 
other  day,  the  salt  in  the  water  is  for  the  purpose  of  killing  any 
little  insects  that  are  in  the  leaves,  especially  of  the  lettuce.  You 
know  that  it  is  very  troublesome  to  dislodge  them,  bnt  the  salt 
kills  them,  and  of  course  you  can  wash  them  out.  As  long  as 
they  are  alive  they  cling  there.  If  you  sprinkle  salt  on  the 
leaves  it  will  wither  them,  but  if  you  put  it  in  the  water  it  will 
not.  Salted  water  is  intensely|cold,  you  know,  and  it  would  restore 
the  freshness  of  the  leaves  of  lettuce,  even  if  they  were  wilted, 
unless  they  were  really  on  the  verge  of  decay.  If  you  will 
remind  me,  after  I  have  fiuished  giving  the  recipe  for  cooking 
the  vegetables,  I  will  tell  you  how  to  keep  lettuce  fresh.  After 
your  vegetables,  whatever  they  may  be,  whether  lettuce,  or 
spinach,  or  asparagus,  or  string  beans,  are  washed  perfectly 
clean — I  do  not  say  wash  peas,  and  I  will  tell  you  after  a  little 
the  reason  why  ^- after  they  are  thoroughly  washed  put  them  over 
the  fire  in  enough  boiling  salted  water  to  more  than  cover  them 
—  plenty  of  water,  so  that  they  can  float  about — the  water  to  be 
salted  with  a  tablespoonful  of  salt  in  a  quart  of  water,  and  to  be 
actually  boiling  when  you  put  in  the  vegetables.  This  same  rule 
applies  to  the  cooking  of  peas,  only  that  the  peas  are  treated  a 
little  differently  in  the  cleaning,  but  they  are  cooked  in  the  same 
way.  Boil  the  vegetable  (whatever  it  is)  in  salted  water,  fast, 
just  till  they  are  tender.  Eemember  what  I  said  about  boiling 
carrots  yesterday.  As  soon  as  the  vegetables  are  tender,  drain 
them  and  throw  them  into  plenty  of  cold  water.  Leave  them  in 
the  cold  water  until  you  want  to  use  them.  Then,  if  peas  or 
beans,  drain  them,  heat  them  quickly,  with  a  little  salt  and 
pepper  and  butter,  very  quickly,  or  any  sauce  or  gravy  you  wish 
to  serve  them  in,  and  serve  them  hot.  If  lettuce  or  spinach,  to 
make  3,  puree,  after  having  boiled  in  boiling  salted  water  and 
then  put  in  cold  water,  rub  them  through  a  sieve  with  a  potato 
masher.  After  they  are  rubbed  through  the  sieve  they  are  ready 
to  be  used  in  different  ways.  In  Europe  the  puree  of  lettuce  is 
served  as  a  vegetable,  just  as  the  j)ziree  of  spinach  is.  We  do 
not  often  cook  it  in  that  way,  but  it  is  very  nice;   it  is  such  an 


88  BIENNIAL  PEPORT 

exceedingly  tender  vegetable  that  it  takes  proportionately  more 
than  of  spinach.  After  the  lettuce  or  spinach  is  rubbed  through 
the  colander  or  sieve  with  a  potato  masher  it  is  ready  to  be  sea- 
soned with  salt,  pepper  and  vinegar,  or  any  sauce  you  like,  and 
used  as  a  vegetable,  or  used  in  soup.  You  remember  what  I 
told  you  about  spinach  soup  yesterday  ^ — puree  of  spinach  with 
cream  soup,  colored  green  with  spinach.  Put  in  just  enough 
spinach  to  cover  it.  If  I  succeed  in  getting  spinach  next  week  I 
shall  make,  at  one  of  the  lessons,  spinach  soup,  and  also  boil  and 
serve  some  as  a  vegetable. 

^ow  about  peas.  I  spoke  about  washing  string  beans  but  not 
washing  peas.  If  the  shells  of  the  peas  are  at  all  dirty,  and 
sometimes  they  are  so  that  they  blacken  your  fingers  in  shelling, 
wash  the  shells  of  the  peas  before  you  begin  to  shell  them,  but 
do  not  wash  the  peas  after  they  are  shelled.  Of  course  the  in- 
side of  the  pod  is  perfectly  clean,  and  if  your  hands  are  clean 
and  the  shells  are  clean,  you  do  not  need  to  wash  them.  In 
using  green  peas  in  summer  time  it  is  well  to  have  a  quantity  of 
them,  perhaps  twice  as  many  as  you  are  likely  to  use  for  one 
meal,  and  shell  them,  because  you  know  they  are  of  different 
sizes  always.  Shell  them  and  separate  them  into  two  different 
sizes,  the  smallest  and  the  largest,  and  then  cook  one  size  for  one 
day,  putting  the  others  in  a  very  cool  place,  or  refrigerator,  and 
cook  them  the  next  day,  because  if  you  have  the  large  and  small 
ones  mixed  they  do  not  cook  evenly.  You  will  find  them  very 
much  nicerj  if  you  keep  them  in  a  cool  place  it  will  not  hurt 
to  keep  them. 

The  length  of  time  that  it  takes  to  boil  lettuce  or  spinach 
depends  somewhat  on  the  time  of  the  year.  The  tenderer  the 
spinach  is,  of  course,  the  quicker  it  will  boil;  when  it  is  very 
young  and  tender  it  will  boil  in  two  or  thre  minutes;  when  it  is 
older  it  may  take  as  long  as  ten  minutes.  ♦  Ladies  very  often 
make  the  mistake  in  boiling  spinach  that  they  do  in  boiling 
cabbage.  They  boil  it  sometimes  until  the  leaves  are  destroyed, 
in  order  to  soften  the  stalk.  The  better  way  is  to  tear  away  the 
stalk  and  use  only  the  leaf.  Of  course,  that  gives  you  a  smaller 
quantity  of  spinach  than  if  you  use  the  stalk,  but  when  you  use 
the  tough,  woody  stalk  you  waste  the  leaf  in  boiling.  Lettuce 
usually  boils  in  a  couple  of  minutes.  One  of  the  ladies  speaks 
about  cooking  spinach  without  any  water.  You  can  do  that  if 
you  wish.  Just  put  in  a  sauce  pan,  after  having  carefully  j)icked 
it  over  and  washed  it;  stir  it  a  little  once  in  a  while  to  be  sure 


UNIVERSITY  OF  MINNESOTA.  89 

that  the  uncooked  top  goes  down  to  the  bottom.  There  is  no 
special  advantage  in  it,  because  if  you  boil  it  as  I  tell  you,  only 
until  it  is  tender,  the  water  has  no  effect  upon  it  except  to  cook 
it  more  quickly.  It  is  the  English  way  to  cook  it  without  water. 
If  you  use  boiling  salted  water,  as  I  told  you,  it  can  not  possibly 
affect  the  nutriment  of  the  vegetable.  It  is  when  you  boil  vege- 
tables a  long  time,  and  boil  them  away  before  you  take  up  the 
dish,  that  you  waste  the  nutriment.  These  rules  apply  to  every 
vegetable  that  has  color  in  it  except  beets.  Beets  have  to  be 
cooked  without  cutting  the  skin  or  trimming  them  in  any  way, 
in  order  to  keep  the  color. 

Now  to  keep  lettuce  fresh.  I  have  kept  it  fresh,  even  in  the 
summer  time,  for  two  or  three  days  in  this  way:  When  it  first 
comes  in  from  the  market  wash  it  thoroughly  in  plenty  of  cold 
salted  water.  You  do  not  need  to  tear  it  apart.  You  know  I 
told  you  the  other  day  about  separating  the  leaves  slightly  from 
the  head  of  the  lettuce  and  shaking  it  in  cold  salted  water. 
Trim  off  the  outside  wilted  leaves.  Wash  it  thoroughly  in  cold 
salted  water,  then  wet  a  towel  and  lay  the  lettuce  in  it,  fold 
it  loosely  up  over  the  roots  and  if  you  have  ice  lay  the  towel  on 
the  cake  of  ice  in  the  refrigerator  or  by  the  side  of  the  cake  of 
ice.  If  you  haven't  any  ice  and  have  a  cold  cellar,  after  you  have 
washed  the  lettuce  and  wrapped  it  in  the  wet  towel,  put  it  in  a 
box;  a  tight  wooden  box  is  the  best,  or  a  thick  pasteboard  box 
if  it  is  not  broken;  and  put  it  in  the  cellar  in  the  coldest  place 
you  can  find.  If  you  wrap  it  in  a  wet  towel  and  put  it  on  the  ice 
you  do  not  want  to  look  at  it.  It  will  keep  fresh  at  least  two 
days,  and  sometimes  longer;  but  if  you  put  it  in  the  cellar  you 
will  have  to  wet  the  towel  thoroughly  twice  a  day,  morning  and 
night;  and  you  will  find  that  you  will  have  to  take  away  some  of 
thfe  leaves  that  have  wilted,  but  if  you  have  it  upon  the  ice  the 
chances  are  that  you  will  not  lose  any  leaves.  And  it  is  very 
much  nicer  than  it  is  to  let  it  wilt  and  then  try  to  restore  it  by 
soaking  it  in  water. 

FRIED   PICKEREL. 

Next  take  a  recipe  for  fried  pickerel.  Some  of  the  ladies  will 
remember  that  a  few  days  ago  we  were  talking  about  frying  fish 
in  this  way  with  salt  pork.  If  any  of  the  ladies  have  the  recipe, 
of  course  they  do  not  need  to  take  it  again.  For  fried  fish  of  any 
kind,  enough  salt  pork  to  cover  thebottomof  the  frying  pan  that 
you  are  going  to  use  for  the  fish.  You  find  you  have  three  or  four 
12 


90  BIENNIAL  REPORT 

pounds  offish;  you  will  need  at  least  half  a  pound  of  salt  pork.  Out 
the  pork  in  very  thin  slices^  fat  salt  pork  is  the  best.  Put  it  in  the 
frying  pan  and  fry  it  until  it  is  light  brown.  While  the  pork  is 
being  fried  get  ready  the  fish,  having  it  thoroughly  cleaned  by 
washing  it  in  cold  water.  If  the  fish  is  small  you  do  not  need 
to  cut  it;  if  it  is  large,  cut  it  in  pieces  about  three  or  four  inches 
square.  After  the  fish  has  been  cleaned  dry  it  in  a  towel;  sea- 
son some  Indian  meal  with  salt  and  pepper,  roll  the  fish  in  the 
Indian  meal.  When  the  pork  is  brown  take  it  out  of  the  fat  and 
put  the  fish  into  the  drippings  and  fry  the  fish  brown,  first  on 
one  side  and  then  on  the  other.  When  the  fish  is  browned 
nicely  serve  it  in  a  dish  with  the  pork — fried  pork  and  fish  in 
one  dish.  This  fish  will  not  get  very  brown  to-day,  because  it  is 
still  frozen.  It  did  not  come  in  long  enough  ago  for  us  to  get  it 
thawed  out,  so,  of  course,  there  will  be  a  little  water  in  the  fat, 
and  it  will  not  get  quite  so  brown. 


LECTUEE  TENTH. 

CHEAP   DISHES  AND   REWARMED   FOODS. 

We  begin  our  lesson  this  afternoon  with  a  dish  of  rice, — piloff 
of  rice, — any  cold  meat  cut  in  small  squares,  an  onion  peeled 
and  chopped  fine,  and  if  you  have  tomatoes,  either  canned,  fresh, 
or  cold  stewed  tomatoes,  a  cupful.  Sometimes  the  dish  is  made 
with  tomatoes,  soi^ietimes  without.  Pat  the  onion  in  the  sauce 
pan  with  a  tablespoonful  of  drippings;  set  it  over  the  fire  and 
let  it  get  light  brown.  When  it  is  light  brown  put  with  it  a 
cupful  of  rice,  picked  over  and  washed  and  dried  by  the  fire. 
After  the  onion  begins  to  brown  put  the  rice  with  it  and  stir 
until  the  rice  is  light  brown;  then  put  in  a  quart  of  hot  water, 
the  meat  and  tomatoes  and  a  i^alatable  seasoning  of  salt  and 
pepper.  Of  course,  the  quantity  of  salt  and  pepper  that  you 
use  will  depend  on  the  seasoning  of  the  meat,  and  this  may  be 
any  kind  of  meat.  Then  cover  the  sauce  pan  in  which  you 
have  all  these  things  and  let  the  rice,  meat,  tomatoes  and  water  all 
cook  together  gently.  Every  ten  minutes  you  must  look  to  see 
whether  the  rice  has  absorbed  all  the  water.  If  it  has  you  must 
add  a  little  more  water,  not  more  than  half  a  cupful  at  a  time, 
keeping  the  rice  just  moist  until  it  is  tender.  You  will  find 
that  probably  in  about  half  an  hour  the  rice  will  be  tender,  and 


UNIVERSITY  OF  MINNESOTA.  91 

when  the  dish  is  done  it  should  not  have  the  gravy  about  it;  it 
simply  needs  to  be  moist,  so  you  will  have  to  add  w^ater 
cautiously  after  the  first  quart. 

If  the  meat  that  you  use  is  very  fat,  — and  sometimes  beef  like 
this  is  very  fat, — you  may  cook  the  meat,  fat  and  lean  together 
in  with  the  onion  in  the  first  place  instead  of  the  tablespoonful 
of  butter  or  drippings.  If  you  have  no  meat  you  can  make  the 
dish  in  the  same  way  using  tomato,  onion  and  rice;  and  if  you 
have  cold  gravy  of  any  kind  put  that  in  it. 

FRENCH   HASH. 

I^ext  take  the  recipe  for  a  dish  called  French  hash.  There 
is  no  potato  in  it,  it  is  simply  meat  and  gravy,  so  that  you 
must*  not  let  the  name  mislead  you.  Little  slices  of  cold  meat, 
fat  and  lean  together.  For  a  pint  bowl  ful  of  meat  use  about  a  table- 
spoonful  of  chopped  onion.  First  slightly  brown  the  onion  with 
a  tablespoonful  of  butter  or  drippings  or  fat  from  the  meat;  then 
when  the  onion  begins  to  brown  put  in  the  meat  and  let  that 
brown.  -]^ext  a  tablespoonful  of  dried  flour;  stir  the  flour  with 
the  brown  meat  and  onion  until  the  flour  is  quite  brown;  then 
cover  the  meat  with  pork  gravy  or  boiling  water.  After  you 
have  covered  the  meat  with  water  or  cold  gravy  just  let  the 
water  or  gravy  boil,  then  season  it  palatably  with  salt  and  pepper; 
of  course,  the  seasoning  will  depend  upon  whether  you  have  u^ed 
gravy  or  broth  or  water.  If  you  have  used  gravy  or  broth  that 
already  will  liave  been  seasoned,  so  that  you  want  to  taste  for 
the  seasoning.  After  the  gravy  is  both  boiled  and  seasoned 
take  the  sauce  pan  off  the  fire  and  stir  in  the  yolk  of  one  raw 
egg  with  it  and  dish  at  once.  You  must  not  put  the  hash  back 
on  the  fire  after  putting  the  egg  in.  If  you  do  you  will  curdle 
it.  Do  not  stir  the  egg  in  till  you  are  ready  to  serve  it,  on 
toast  or  plain. 

BAKED  TENDERLOINS. 

The  next  recipe  will  be  for  baked  tenderloins.  Split  the  pork 
tenderloins  in  such  a  way  as  to  make  rather  thick  slices.  Ten- 
derloins are  so  thick  that  by  cutting  you  spread  them  out.  In- 
side the  slice  of  tenderloin  put  any  stuffing  that  you  like.  I  have 
given  two  or  three  recipes  for  different  kinds  of  stuffing.  For 
this  to-day  I  shall  use  a  little  stale  bread,  crumbed,  seasoned 
with  salt  and  pepper,  and  moistened  with  butter;  a  tablesj)Oon- 


92  BIENNIAL  REPORT 

ful  of  butter  to  a  scant  cupful  of  bread,  or  in  place  of  butter  you 
could  use  an  egg.  After  you  put  a  little  stuf&ngin  the  tenderlonis 
fold  tliem  together  and  either  tie  or  sew  them  so  as  to  keep  the 
stuffing  inside.  Put  the  tenderloins  in  the  dripping  pan  in  the  oven 
and  bake  them  until  they  are  thoroughly  browned.  Then  take 
off  the  strings  and  serve  them.  They  are  very  nice  if  you  bake 
potatoes  in  the  pan  with  them.  If  the  oven  is  hot  the  potatoes 
and  tenderloins  will  bake  in  about  the  same  time.  The  potatoes 
should  be  peeled.  Remember  what  I  told  you  about  always  tak- 
ing large  stitches  in  sewing  up  meat,  so  that  you  can  see  to  pull 
them  out  when  the  meat  is  done.  Of  course,  pork  tenderloins 
will  be  pretty  sure  to  yield  drippings  enough  to  baste  with.  I 
have  spoken  about  that  in  the  baking  of  meats  two  or  three 
times.  No  water  is  needed  in  preparing  them.  The  tenderloins, 
when  sewed  up,  will  resume  their  origiaal  shape. 

FRIED   LIVER. 

First,  wash  the  liver  in  cold  water,  then  pour  scalding  water 
on  it  and  let  it  stand  for  about  ten  minutes  to  draw  out  the 
blood;  slice  it  about  half  an  inch  thick.  After  the  liver  is 
scalded  and  sliced,  roll  it  in  flour,  season  it  with  salt  and  pep- 
per and  put  it  into  the  frying  pan  containing  about  a  quarter  of 
an  inch  of  hot  fat,  which  may  be  drippings  or  fat  from  bacon  or 
salt  pork.  In  that  case  you  first  would  fry  the  salt  pork  or 
bacon  to  get  the  fat  or  drippings,  and  put  the  slices  of  pork  or 
bacon  to  keep  warm  when  they  are  done.  After  the  pork  or 
bacon  is  fried  put  it  on  a  dish  to  keep  warm,  and  then  fry  the 
liver  in  the  drippings.  As  soon  as  the  liver  is  browned  on  both 
sides  serve  it  on  a  dish  with  the  fried  pork  or  bacon.  Fried  liver 
needs  to  be  cooked  as  quickly  as  possible,  making  sure  that  it  is 
done.  The  more  quickly  you  can  cook  it  the  tenderer  it  will 
always  be.  You  can  take  that  as  a  rule  in  regard  to  liver,  heart 
and  tongue,  that  the  fatter  they  can  be  cooked  the  tenderer  they 
will  be.  To-day  I  simply  have  fried  this  with  drippings.  I 
have  not  fried  the  bacon  with  it,  but  I  have  told  you  how  to 
fry  it. 

BAKED  HASH. 

ISText  take  a  recipe  for  baked  hash.  Equal  quantities  of 
chopped  meat  and  stale  bread,  meat  of  any  kind.  Suppose 
you  have  a  pint  bowl  of  each.     Mix  with  the  meat  and  the 


UNIVERSITY  OF  MINNESOTA.  93 

bread  a  heaping  tablespoonful  of  butter,  a  palatable  seasoning 
of  salt  and  pepper,  and  that,  of  course,  will  depend  upon  the 
seasoning  of  the  meat.  Yoii  may  use  corned  beef  or  highly 
seasoned  meat,  and  then  you  will  not  need  so  much  sea- 
soning as  you  would  if  you  used  fresh  meat.  A  heaping 
teaspoonful  of  chopped  parsley,  enough  cold  gravy,  if  you  have 
it,  or  broth  to  moisten  the  hash, — just  to  moisten  it,  not 
make  it  sloppy, — or  if  you  have  not  gravy  or  broth  you  must 
use  water  and  butter.  Mix  the  hash  very  thoroughly.  Have 
ready  an  earthen  dish,  buttered.  See  that  the  oven  is  hot,  then 
very  quickly  dissolve  a  teaspoonful  of  baking  powder  in  a  tea- 
spoonful  of  water  or  broth  and  stir  it  into  the  hash  just  as  fast 
as  you  can  and  put  it  into  the  oven  to  bake.  As  soon  as  the 
hash  is  brown  on  top  it  will  be  done. 

CORNED   BEEF  HASH. 

Now  I  will  give  you  a  recipe  for  corned  beef  hash.  Yesterday 
we  spoke  about  boiling  corned  beef.  You  will  take  cold  corned 
beef  and  boiled  potatoes,  either  hot  or  cold,  about  equal  quan- 
tities. Sometimes  people  like  a  little  more  potato  than  meat. 
Mix  the  meat  and  potato  together;  add  just  enough  water  or 
broth  to  moisten  the  meat  and  potato.  Season  palatably  with 
salt  and  pepper  and  butter;  have  the  hash  nicely  mixed  together; 
put  into  the  frying  pan;  suppose  you  have  a  quart  of  hash,  about 
two  tablespoonfuls  of  butter  and  let  it  get  hot,  then  put  in  the 
hash.  Stir  the  hash  in  the  butter  until  it  is  nearly  hot.  Then, 
using  a  knife,  form  it  into  a  cake  on  one  side  of  the  frying  pan 
and  let  the  bottom  brown.  Loosen  the  hash  once  in  a  while 
from  the  bottom  of  the  pan  to  make  sure  it  is  not  burning  and 
when  it  is  brown  on  the  bottom  turn  it  out  on  a  dish  with  the 
brown  side  up'.  Another  form  of  hash  is  the  moist  hash.  That 
is  simply  prepared  and  warmed  without  browning  it,  using 
broth  or  butter  and  hot  water  for  moistening  it. 


94  BteNNIAL   REPORT 

LECTURE  ELEVEIS^TH. 

OYSTERS. 

We  begin  our  lecture  this  morning  with  roast  oysters,  Mobile 
style.  All  oysters,  when  cooked,  in  any  way,  should  be  first  put 
in  a  colander  and  the  juice  allowed  to  drain  off,  then  strain  the 
juice.  Always  take  each  oyster  in  the  hand  and  carefully  re- 
move all  fragments  of  shell  from  the  gills.  The  shells  of  oysters 
are  dangerous  to  swallow,  and  serious  illness  is  often  the  result. 
Hold  the  oyster  by  the  hard  part,  removing  pieces  of  shell  with 
the  finger.  Then  wipe  the  oyster  with  a  wet  towl.  Keep  the 
most  perfect  specimens  for  broiling,  as  the  more  imperfect  ones 
will  do  sufficiently  well  for  soups  or  stews.  For  roasting  oysters 
in  the  Mobile  style,  have  as  many  deep  oyster  shells  as  you  in- 
tend to  have  oysters,  scrubbed  very  clean;  put  the  shells  in  a 
dripping  pan  and  place  them  in  the  oven,  until  they  become  so 
hot  as  to  melt  butter  when  j)ut  into  them.  When  quite  hot  take 
the  shells  out  of  the  oven  and  put  a  small  piece  of  butter  and  a 
very  little  pepper  in  each  shell.  If  the  oysters  are  large  lay  one 
In  each  shell,  if  they  are  small  put  two  or  three  in  each  shell  and 
put  them  back  in  the  oven  directly.  By  the  time  the  edges  of 
the  oysters  curl  they  will  be  done.  Oysters  when  heated  through 
are  done.  Do  not  put  any  salt  on  them.  Serve  them  on  the 
shells.  As  they  are  served  in  Mobile,  a  large  shell  is  used,  laid 
on  a  small  charcoal  furnace,  putting  the  shell  on  top  of  the  fur- 
nace to  get  very  hot;  the  furnace  is  brought  to  the  table  and  the 
oysters  opened  and  dropped  into  the  hot  shell  and  turned  once. 
The  regulation  way  of  roasting  oysters  is  to  thoroughly  wash 
the  outside  of  the  shell  and  lay  them  on  the  fire  with  the  large 
end  down.    As  soon  as  the  oysters  open  serve  them. 

To  use  the  liquor,  take  a  pint  of  the  oyster  liquor  after  it  has 
been  strained;  sift  a  heaping  cupful  of  flour;  mix  with  it  a  level 
teaspoonful  of  salt  and  a  heaping  teaspoonful  of  baking  powder. 
Have  the  griddle  as  hot  as  you  would  for  pancakes.  Very 
quickly  stir  into  the  flour  enough  of  the  oyster  liquor  to  make  a 
batter,  and  fry  just  as  any  pancake;  serve  hot  with  butter. 

Next  take  a  recipe  for  oyster  fritters.  Have  the  frying  ket- 
tle half  full  of  fat,  as  you  would  for  doughnuts.  Strain  the 
oysters  and  remove  all  bits  of  shell.       In  the  meantime  the  lard 


UNIVERSITY  OF  MINNESOTA.  95 

should  be  heating  on  the  back  of  the  stove.  Cut  the  oysters 
slightly.  For  a  pint  of  oysters  use  a  pint  of  flour,  sifted,  and 
mixed  with  a  level  teaspoonful  of  salt.  Put  the  flour  in  a  mix- 
ing bowl  with  the  yolk  of  one  egg,  a  tablespoonful  of  salad  oil, 
and  a  pinch  of  peper.  Use  enough  of  the  oyster  liquor  to  make 
a  batter  thick  enough  to  drop  from  the  spoon.  Beat  the  white 
of  an  egg  to  a  stiff  froth.  Mix  the  oysters  and  the  white  of  egg 
lightly  with  the  batter,  and  as  soon  as  it  is  mixed  drop  by  the 
large  spoonful  into  the  hot  lard.  As  soon  as  brown  take 
the  fritters  out  and  lay  them  for  a  moment  on  brown  paper  to 
drain  the  grease  off.  In  order  to  keep  them  hot  while  you  are 
frying  the  rest  lay  the  paper  on  a  dripping  pan  and  set  it  in  the 
oven. 

Take  next  a  recipe  for  oyster  soup,  thickened  with  cracker 
dust.  For  a  quart  of  oysters,  remove  all  bits  of  shell,  as  usual, 
and  mix  the  oyster  liquor  with  enough  to  make  a  quart.  Take 
one  tablespoonful  of  butter,  a  very  little  white  pepper,  if  you 
have  it,  two  tablespoonfuls  of  cracker  dust  finely  powdered,  As 
I  told  you  the  other  day,  the  cracker  dust  which  you  buy  at  the 
cracker  factories  is  the  nicest.  Stir  all  together  over  the  fire, 
and  when  it  comes  to  a  boil  put  in  the  oysters,  with  a  level  tea- 
spoonful  of  salt.  Stir  till  the  edges  of  the  oysters  curl;  then 
serve.  To  thicken  with  flour,  stir  one  tablespoonful  of  flour  and 
one  of  butter  together  over  the  fire.  Season  with  pepper,  and 
put  in  one  quart  of  liquor  and  milk. 

For  plain  broiled  oysters,  prepare  uie  oysters  as  above  direct- 
ed and  lay  them  on  a  towel.  Take  a  double- wire  broiler  and 
butter  it  thickly,  taking  care  to  have  the  fire  hot.  Season  the 
oysters  lightly  with  pepper  and  but  very  little,  if  any,  salt.  Put 
the  oysters  between  the  broiler,  and  broil  them;  serve  them  on 
toast. 

For  breaded  oysters,  prepare  as  before,  and  dip  the  oysters  in 
melted  butter  seasoned  with  pepper  and  salt,  and  roll  them  in 
cracker  crumbs.  Put  them  on  the  gridiron  and  broil  them  until 
they  are  light  brown. 

For  oysters  broiled  with  bacon,  cut  very  thin  slices  of  t^^'^^^^" 
fast  bacon,  as  many  slices  as  oysters,  and  stick  them  on  little 
skewers,  half  a  dozen  oysters  on  each  skewer,  first  a  slice  of 
bacon  and  then  an  oyster,  until  you  have  half  a  dozen  on  each 
skewer.  Flatten  them  so  that  they  will  lie  a  little  apart.  Put 
the  skewer  between  the  buttered  bars  of  the  gridiron,  dust 
them  a  little  with  pepper  and  brown  them.     The  bacon  should 


96  BIENNIAL  REPORT 

be  cut  very  thin  and  about  the  size  of  the  oyster.     Serve  them 
on   the  skewers. 

For  oysters  in  the  Philadelphia  style,  prepare  the  oysters  by 
draining  the  juice  from  them  and  removing  the  small  pieces  of 
shells.  Use  for  one  dozen  large  oysters  one  tablespoonful  of  lard, 
two  tablespoonfuls  of  salad  oil.  As  soon  as  the  fat  is  hot  put 
the  oysters  in  and  fry  them  till  the  edges  curl.  Season  them  with 
pepper  and  salt.     Fry  them  plain  or  rolled  in  flour. 

WELSH  BAREBIT. 

For  a  rarebit  large  enough  for  three  or  four  persons,  put  in  a 
sauce  pan  a  quarter  of  a  pound  of  grated  cheese,  two  table- 
spoonfuls  of  butter,  a  saltspoonful  of  salt,  two  tablesi^oonfuls  of 
ale,  one  teaspoonful  of  mustard,  a  little  dust  of  c  lyenne  pepper, 
stir  all  these  together  over  the  fire  and  serve  on  toast. 


LECTUEE  TWELFTH. 


Cookery  for  the  Sick. 

BROILED   CHICKEN. 

For  broiled  chicken  choose  always  a  tender  chicken.  Re- 
move all  the  feathers,  singe  it  over  the  fire,  and  wipe  the 
chicken  with  a  wet  towel.  Split  the  chicken  down  the  back. 
In  doing  that  one  can  remove  the  entrails  without  breaking. 
Take  out  the  entrails  and  crop;  lay  the  chicken  open  on 
the  gridiron.  It  is  better  to  use  a  double  gridiron,  well  buttered. 
If  the  chicken  is  not  tender,  break  the  joints  so  the  chicken  will 
lie  flat  on  the  gridiron.  Put  the  inside  of  the  chicken  to  the 
fire  first  and  brown  it.  Do  not  put  it  too  close  to  the  fire.  Broil 
it  fifteen  or  twenty  minutes,  for  it  will  require  about  that  time 
fo  get  well  done.  When  the  inside  is  brown,  turn  it  and  broil 
the  oiitside,  allowing  about  ten  minutes.  Take  time  enough  to 
brown  it  nicely  without  burning.  If  you  have  a  very  young 
spring  chicken  less  time  will  be  required.  Do  not  broil  a  chicken 
that  weighs  over  three  pounds.  If  the  chicken  is  very  large  it 
is  better  to  put  it  in  a  very  hot  oven  in  a  pan,  with  no  butter 
unless  the  chicken  is  very  lean.  Season  with  salt,  pepper  and 
butter,  if  desired,  when  it  is  removed  from  the  oven. 


UNIVERSITY  OF  MINNESOTA.  97 

BARBECUED   CHICKEN. 

Split  down  the  back,  and  after  breaking  the  joints  dress  and 
lay  it  open.  Use  two  tablespoonfuls  of  butter  and  one  cup  of 
water.  Season  with  salt  and  pepper.  Brown  the  chicken  well,, 
dredge  it  withflour  and  baste  it  every  fifteen  minutes  with  drip- 
pings from  the  pan  until  tender.  Pour  over  it  the  gravy  that 
you  find  in  the  pan,  and  serve.  The  Souther^iers,  with  whom 
this  dish  is  a  grtat  favorite,  usually  put  in  this  gravy  some  nice> 
table  sauce. 

JELLIED   OATMEAL. 

Take  one-half  cup  of  very  finely  ground  oatmeal  and  put  it 
over  the  fire  with  a  pint  of  boiling  water  and  a  level  teaspoon- 
ful  of  salt.  Boil  it  very  slowly  until  it  becomes  transparent.. 
This  will  require  two  hours  or  longer.  Do  not  add  any  more 
water  unless  it  is  positively  necessary.  When  it  is  done  it 
should  be  stiff  and  hold  its  form  when  it  is  turned  out.  It 
makes  a  dish  which  is  very  nice  and  nutritious  for  sick  people, 
when  it  is  quite  gelatinous.  Add  sugar,  if  it  is  desired,  and  put 
it  in  a  mould.  Serve  when  cold  and  solid  with  cream  and 
powdered  sugar. 

BOILED  TROUT. 

Boiled  trout  makes  an  excellent  dish  for  convalescents  and  it 
is  very  nutritious.  Have  the  fish  cleaned  and  the  scales  re- 
moved. The  entrails  should  be  drawn  from  the  gills.  After 
the  fish  has  been  thoroughly  washed  boil  it  in  salted  boiling 
water  till  you  can  easily  pull  a  fin  out,  then  serve  it  with  a  white 
sauce  either  made  plain  or  with  milk.  French  canned  green 
peas  are  nice  with  trout.  If  the  peas  are  served  with  the  trout 
put  the  peas  on  the  dish  and  lay  the  trout  on  them. 

Clam  soup  may  be  given  to  invalids  with  beef  tea,  alternating. 
Clam  soup  may  be  given  when  beef  tea  can  not  be  digested. 
It  is  very  nutritious.  Drain  off  the  juice  and  remove  all  bits  of 
shell  as  with  oysters.  If  the  clams  are  whole  put  the  shells 
over  the  fire  until  they  are  heated;  remove  the  clams  and 
simply  season  the  juice  very  lightly  with  salt  and  pepper  and 
use  the  broth  in  that  shape.  If  you  are  using  canned  clams  heat 
the  clams  in  the  juice,  then  remove  the  juice  and  season  slightly, 
using  the  juice.  Strain  the  juice.  Take  the  clams  and  cut  away 
13 


98  BIENNIAL  REPORT 

the  hard  part  from  the  soft  part.  Boil  the  juice,  with  the  hard 
part,  loDg  enough  to  extract  the  flavor.  Use  the  juice  to  make 
the  soup,  adding  water  or  milk.  When  the  soup  is  made  season 
it,  putting  the  soft  part  of  the  clam  in  it.  Boil  it  a  couple  of 
minutes  and  serve  it.  Use  butter  and  flour  in  the  same  manner 
as  for  thickening  oyster  soup. 

Make  orange  salad  to  serve  with  broiled  chicken  in  the  fol- 
lowing manner:  For  a  small  chicken  use  two  small  sour  oranges, 
sliced  very  thin.  Arrange  them  nicely  on  a  dish.  Place  over 
the  slices  of  orange  a  very  little  salt,  a  little  cayenne  pepper,  and 
three  tablespoonfuls  of  salad  oil.  If  the  oranges  are  sweet  a  few 
drops  of  vinegar  or  lemon  juice  must  be  added.  Serve  the 
chicken  on  top  of  the  orange  salad. 

RENNET   CUSTARD. 

Heat  a  half  pint  of  milk  until  it  is  lukewarm.  While  the  milk 
is  heating  beat  one  egg  with  a  teaspoonful  of  powdered  sugar  and 
stir  the  egg  and  sugar  in  with  it.  When  the  milk  is  lukewarm 
add  one  teaspoonful  of  liquid  rennet  and  one  teaspoonful  of  wine 
or  one  tablespoonful  of  rennet  wine.  Mix  all  together  and  let  it 
become  cold.  Eennet  custard  may  be  given  safely  when  the  in 
valid  is  not  able  to  take  more  than  broth. 

•beaf  tea. 

For  a  pint  of  beef  tea  take  one  pound  of  beef  chopped  very  fine. 
All  the  fat  is  to  be  cut  away.  Put  it  in  a  bowl  with  a  pint  of 
cold  water.  Let  it  stand  in  an  earthern  bowl  at  least  an  hour, 
and  longer  if  possible.  Put  the  water  and  beef  in  the  sauce  pan 
over  the  fire,  and  heat  them  very  slowly  indeed.  When  the 
beef  tea  arrives  at  the  boiling  point  pour  it  into  a  wire  sieve 
to  allow  the  juice  and  the  little  particles  of  meat  —  Aot  the 
fibres  —  to  pass  through.  Season  it  very  lightly,  and  if  any  par- 
ticles of  fat  are  visible  lay  little  pieces  of  white  porous  paper 
on  top  of  the  tea  to  absorb  the  fat;  serve  it  hot  or  cold. 


NAMES  AND   ADDRESSES  OF  PERSONS   IN  ATTENDANCE  UPON 
THIS  COURSE. 

Alexander,  Jane  A 30  Prince  Street,  Minneapolis,  E.  D. 

Asire,  Mrs.  Dr.  L 258  First  Avenue  South,  Minneapolis. 

Aasland,  G.  P 1315  Seventh  Street,  S.  E.,  City. 

Abbott,  Mrs.  A.  L ..: 1115  Fifth  Street,  E.  D. 

Adams,  Mrs.  S.  E Care  of  Carrier  3,  West  Side. 

Ainsworth,  Mrs.  C.  F 404  Nicollet  Avenue,  Minneapolis. 

Amy,  Jennie  M 1809  Portland  Avenue,  " 

Anderson,  Hannah....... 2215  Park  Avenue,  " 

Adair,  Mrs.  Mary 206  Tenth  Street  South,  " 

Arnold,  Mrs.  E.  L 513  Eighth  Avenue  South,  " 

Adams,  Miss  Alice University  of  Minnesota,  " 

Allen,  Mrs.  M.  L 312  Fourth  Avenue  Southeast,  " 

Angbe,  Mary Box  1829,  " 

Adams,  Mrs.  August.... Care  of  Carrier  3,  " 

Abraham,  Miss  M.  P 1025  Hennepin  Avenue,  *' 

Anderson,  Henrietta .....525  University  Avenue  Southeast,  '' 

Alden,  Jennie  M Box  143,  '* 

Athens,  Mrs 801  Fifth  Street  Southeast,  " 

Anderson,  Mrs.  R 1025  Eighth  Street  ^utheast,  " 

Anderson,  Anna  E 618  Fourth  Avenue  Southeast,  " 

Adams,  Mrs.  Charles 107  Island  Avenue,  " 

Allen,  Miss  Kitty St.  Cloud,  Minn. 

Anderson,  Miss  Mary 701  Union  Avenue,  Minneapolis. 

Ames,  Mrs.  C.  W 233  Western  Avenue,  St.  Paul. 

Avery,  Mrs.  G.  W 725  Fourteenth  Avenue  Southeast,  Minneapolis. 

Alden,  Bertha 1227  Fifth  Street  Southeast,  " 

Alexander,  Mrs.  Jane 52  Prince  Street  E.  D.,  " 

Allen,  Mrs.  E.  S Jacksonville,  Vermont. 

Alger,  Mrs.  Q.  D 1227  University  Avenue,  Minneapolis. 

Asire,  Mollie 258  First  Avenue  South,  " 

Andrews,  Mrs.  F.  P 527  Plfth  Street  Southeast,  " 

Austin,  Mrs.  M.  P 1212  Eighth  Street  South,      ^      " 

Anderson,  Martha Eden  Prairie,  Minn. 

Billings,  Miss  Ida  P 70  North  Twelfth  Street,  Minneapolis. 

Bicknell,  Mrs.  Chas.  A 416  Nineteenth  Avenue  Southeast,  " 

Bicknell,  Miss  F.  E 1805  Fourth  Street  Southeast,  " 

Beach,  Mrs.  W.  H 1509  Park  Avenue,  '* 

Berry,  Flora 300  Fourth  Street  Southeast,  " 


100  BIENNIAL  REPORT 

Barrows,  Miss  Nellie 227  Fourth  Street  Southeast,  Minneapolis, 

Beach,  Miss  M.  P 1509  Park  Avenue,  " 

Brown,  Mrs.  E.  J 61  Highland  Avenue,  " 

Barrett,  Nellie 611  Second  Avenue  North,  " 

Buhtolph,  Mrs.  F.  G 1829  Fifth  Street  Southeast,  * ' 

Butler,  H.  E 1829  Fifth  Street  Southeast,  " 

Berry,  Miss  Olive 1906  Fourth  Street  Southeast,  " 

Bradley,  Miss  Anna 1901  Fourth  Street  Southeast,  " 

Brown,  Mrs.  Elwood .425  University  Avenue,  " 

Bartlett,  C.  J Care  Tribune,  " 

Beveridge,  Miss  Nellie 43  Royalston  Avenue,  " 

Bolton,  Lettie  E 1529  University  Avenue  Southeast,  " 

Benton,  Mary  L 419  Eighth  Avenue  Southeast,  " 

Bausman,  Miss  Bertha ..320  South  Tenth  Street,  " 

Budington,  Miss  Anna 1209  Hawthorne  Avenue,  " 

Barry,  Mrs.  J.  L 218  Twelfth  Street  South,  " 

Bolton,  Mrs.  N.  H 1529  University  Avenue,  " 

Bell,  Mrs.  J.  F Long  Prairie,  Minn, 

Bradford,  Belle 1313  Fifth  Street  Southeast,  Minneapolis, 

Bardwell,  Mrs.  Wm Excelsior,  Minn, 

Bradley,  Mrs.  R 1910  Fourth  Street  Southeast,  Minneapolis, 

Bettman,  Mrs.  P.  H 35  Sixteenth  Street  North,  " 

Bernard,  Mrs.  M.  M 517  Ninth  Avenue  Southeast,  " 

Billings,  Mrs.  A.  L 70  North  Twelfth  Street,  " 

Butler,  Mrs.  L 808  Third  Avenue  South,  " 

Brown,  Miss  Nellie 625  Fifteenth  Avenue  Southeast,  " 

Butler,  Mrs.  H.  E 1829  Western  Avenue,  '* 

Blake,  Miss  S.  C 324  Hennepin  Avenue,  " 

Bardwell,  Mrs.  C.  T 1800  Park  Avenue,  " 

Bolton,  Miss  L.  F 1801  Fourth  Street  Southeast,  " 

Bacon,  Mrs.  W.  H 401  Sixth  Avenue  Northeast,  ** 

Bentliff,  Mrs 

Bevan,  Mrs 801  Fifth  Street  Southeast,  " 

Bosworth,  Inez 502  Fifth  Street  Southeast,  " 

Berry,  Mrs.  R.  W 502  Fifth  Street  Southeast, 

Bemis,  E.  W 502  Fifth  Street  Southeast,  " 

Butler,  Mrs.  G.  S Room  3  Lindley  Block,  corner  Seventh  Street 

and  Nicollet  Avenue ^.. '* 

Burtliflf,  Mrs.  G 1806  Sixth  Avenue  South,  " 

Bredyman,  Mrs.  C. St.  Cloud,  Minn, 

Bridgeman,  Anna  J ...837  Fifteenth  Avenue  South,  Minneapolis, 

Burce,  I.  M College  Hospital,  " 

Brown,  Paul 625  Fifteenth  Avenue  Southeast,  ** 

Bell,  Annie  D 616  Fourth  Avenue  Southeast,  " 

Brooks,  Mrs.  D.  T Minneiska,  Minn. 

Brown,  Clara 1129  Hennepin  Avenue,  Minneapolis^ 

Beveridge,  Miss  Kate 43  Royalston  Avenue,  " 

Bonfoy,  Anna  H 823  Twenty -second  Avenue  Southwest,  Minneapolis, 

Burch,  Mrs.  Lottie  J Excelsior,  Minn, 


UNIVERSITY  OF  MINNESOTA.  101 

Blaisdell,  Ada Box  178,  Minneapolis. 

Brag^g,  Mrs.  W.  F " 

Brooks,  Mrs,  Jabez 1708  Laurel  Avenue,  " 

Boeland,  Mrs.  Geo... Iowa  City,  Iowa. 

Baldwin,  Mrs.  E.  J 423  Seventh  Street  South,  Minneapolis. 

Blaisdell,  Miss  Sadie Box  178,  '* 

Ball,  Mrs.  Sarah Excelsior,  Minn. 

Beebe,  Mrs.  R.  P 614  Franklin  Avenue,  Minneapolis. 

Bolton,  Mrs.  A.  C...  1801  Fourth  Street  and  Eighteenth  Ave.  S  E., 

Brown,  Estelle 625  Fifteenth  Avenue  Southeast,  * ' 

Baker,  Sibyl  B 1611  Sixth  Street  Southeast,  *' 

Blanchard,  Carrie  W University  of  Minnesota,  " 

Cheney,  Mrs.  Isaac 238  Fourth  Street  Southeast,  ** 

Carriel,  Mrs.  D.  S 1808  Fourth  Avenue,     '       " 

Connor,  Miss  A.  A 1415  University  Avenue,  " 

€heney.  Miss  Nellie  A..Corner  Franklin  Avenue  and  Minnehaha,  " 

Cheney,  Mrs.  E Corner  Franklin  Avenue  and  Minnehaha,  " 

Cantwell,  Miss  M.  J 1215  Chestnut  Avenue,  Minneapolis,  " 

Cummings,  Mrs.  R 325  Sixth  Avenue  Southeast,  " 

Cooley,  Mrs.  E 121  Cess.  Avenue  Southeast,  " 

€oe,  C.  E Room  59,  315  Hennepin  Avenue,  *' 

Coe,  Helen 619  Thirteenth  Avenue  Southeast,  " 

Cooper,  Mrs.  Preston Fourth  Street  and  Third  Avenue  South,  ** 

Castner,  Mrs.  F.  H 725  Fourteenth  Avenue  Southeast,  " 

Covey,  Hattie  D 508  Eighth  Avenue  South,  " 

Cuzner,  Mrs.  A.  B.. Twelfth  Ave.  Southeast,  bet.  Com.  and  Palm,  '* 

€ooke,  Mrs.  J 1521  Fifth  Street  Southeast,  " 

Cole,  Miss  Carrie  A 113  Pleasant  Street  Southeast,  " 

Cole,  Mrs.  Alida 113  Pleasant  Street  Southeast,  " 

€amp,  Mrs.  A.  R... 1405  Fifth  Street  Southeast,  " 

Curtis,  Mrs.  E.  F 527  Second  Avenue  Southeast,  " 

Clark,  Prudy Eden  Prairie,  Minn. 

Crane,  Tremont 1113  Fourth  Street  Southeast,  Minneapolis 

€onklin,  Miss  Margaret 2215  Park  Avenue, 

Chapman,  Mrs.  Dr.  O.  S 1123  Fourth  Avenue  South, 

Carpenter,  Mrs.  G.  W 117  University  Avenue, 

Carver,  Miss  Linda 

Carver,  Mr.  R.  1 1226  Sixth  Street  Southeast, 

€unningham,  Miss Portland  Avenue,  between  Eighteenth  and 

Nineteenth  streets 

Cantwell,  Mrs.  P.  P 1215  Chestnut  Avenue, 

Chunt,  Miss  B.  A 1133  Ninth  Street  North, 

Chapman,  Miss 204  Filth  Avenue  Southeast, 

Caswell,  Mrs.  Vesta Litchfield,  Minn. 

Caswell,  Mrs.  Martha Coon  Creek,  Minn. 

Clark,  Mrs.  Frank 616  Sixth  Avenue  North,  Minneapolis. 

Cone,  Mrs.  J.  W 701  Sixth  Street  Southeast,  " 

Crafts,  Lettie 610  Fifth  Street  Southeast,  " 

Croswell,  Mrs.  H.  J.  G 1301  Fifth  Street  Southeast,  " 


102  BIENNIAL  REHPORT 

Gary,  Mrs.  N.  H 2216  Portland  Place,  Minneapolis. 

Cook,  Mrs.  Noidy " 

Cole,  Mrs.  E Seventeenth  and  Vine  Streets,  " 

Cone,  Mrs.  M.  D Stearns  Avenue  and  Twenty-eighth  Street,  " 

Chamberlain,  Mrs.  W.  E Anoka,  Minn. 

Crafts,  Mrs.  A 610  Fifth  Street  Southeast,  Minneapolis. 

Crocker,  Mrs.  E.  B 2222  Portland  Place,  *' 

Coe,  Mrs.  C.  A 619  Thirteenth  Avenue  Southeast,  " 

Conner,  Mrs.  J.  L 252  Second  Avenue  South,  " 

Chute,  Mrs.  S.  H 15  University  Avenue,  " 

Cady,  Louise University  of  Minnesota,  *' 

Cummings,  Miss  L 325  Sixth  Avenue  Southeast,  " 

Crippen,  Miss ..34  Seventh  Street,  " 

Cuzner,  Mrs.  E.  A ...  "       ^^ 

Cummings,  Miss  M 325  Sixth  Avenue  Southeast,  .^.h*S 

Coplin,  Mrs.  Chas 318  Fourth  Street  Southeast,  ^*"     .^ 

Creelman,  Mrs.  M.J 5  Eastman  Avenue,  ** 

Coverdale,  Mrs.  J.  W 336  South  Eighteenth  Street,  " 

Caskin,  Miss  E.  C 428  Eighth  Street  and  Fifth  Avenue  South,  " 

Christian,  Mrs.  Geo.  H... Corner  Eighth  Street  and  Fourth  Avenue 

South " 

Coverdale,  Daniel 336  Eighteenth  Street  South,  " 

Cumming,  Mrs.  Gussie Taylors  Falls,  Minn. 

Calderwood,  Mrs.  J.  T 4l5  Grant  Street,  Minneapolis. 

Cummings,  Mrs.  Henry 726  First  Avenue  North,  ^  ,,     "  ^ 

Council,  Miss  Kate  B...... 70  North  Twelfth  Street,  ""!/*^"     . 

Coe,  Mrs 1906  Hawthorn  Avenue,  " 

Christian,  Mrs.  L Eighth  Street  and  Fifth  Avenue  South,  " 

Clark,  Mrs.  G.  A 809  Seventh  Street  South,  '* 

Calhoun,  Mrs.  J.  F 60  South  Tenth  Street,  " 

Coffin,  Mrs.  W.  F lOl^Sixteenth  Avenue  Southeast,  '• 

Coykendall,  Mrs.  J.  R 715  Sixteenth  Street  South,  " 

Chapin,  Mrs.  N.  C 319  University'  Avenue  Southeast,  " 

Cordell,  D.  W 904  University  Avenue,  " 

Crosby,  Mrs.  Judge Hastings,  Minn. 

Cook,  Mrs.  Alma Anoka,  Minn. 

Campbell,  Mrs.  L.  W 1100  Fifth  Street  Southeast,  Minneapolis. 

Carey,  Mrs.  Maggie 926  Second  Avenue  South,  " 

Connor,  Mrs.  E.  H 1105  Sixth  Street  Southeast,  " 

Carswell,  Mrs.  J.  F 43  Eastman  Avenue,  " 

Canfield,  Miss  Maggie... Corner  Cedar  Avenue  and  Twenty-sixth 

Street *' 

Cheney,  Jennie  L 325  Fourth  Street  Southeast,         r". 

Christie,  Mrs.  J.  O ......714  University  Avenue  Southeast,   .!!  'j    ■ 

Cone,  Mrs.  E.  C 714  University  Avenue  Southeast,  " 

Dean,  O.  A .....Bloomington,  Minn. 

Dexter,  Mrs.  Chas 63  Island  Avenue,  Minneapolis. 

Davidson,  Mrs.  E.  B 1021  Hennepin  Avenue,  '* 


UNIVERSITY  OF  MINNESOTA.  103 

Donnell,  Mrs Nineteenth  Street  between  Sixth  and  Seventh  Av- 
enues South Minneapolis, 

Dorsett,  Mrs.  C.  W " 

Dix,  Mrs.  S.  A 27  South  Twelfth  Street,  " 

Dyer,  Mrs.  C.  E 624  University  Avenue  Southeast,  " 

Durkee,  Mrs.  H.  O Rochester,  Minn. 

Dodson,  Mrs.  E.  F 1509  Portland  Avenue,  Minneapolis. 

Donovan,  Mrs.  M Street  Railway  Office,  " 

Derickson,  Mrs.  G.  P .24  Highland  Avenue,  " 

Davenport,  Mrs.  E.  J 63  Oak  Grove,  " 

Dudley,  Mrs.  D.  W ;: 2030  Place,  " 

Dennison,  Mrs.  J.  E 1413  Seventh  Street  Southeast,  " 

Dodge,  Mrs.  J.  A 417  Eighth  Avenue  Southeast,  " 

Dowers,  Mrs.  E 110  Washington  Avenue  South,  <*   ' 

Dennett,  Miss  S.  E 716  University  Avenue,     -  '^^'v''^- •: 

Doolittle,  Mrs.  L.  A 727  Sixth  Street  Southeast,  "         '' 

Deveau,  Miss  Gertrude 804  Sixth  Avenue  South,  " 

Dickinson,  Mrs.  G.  L. 1301  First  Avenue  South,  " 

Donthwaite,  Mrs.  M.  A Bloomington,  Minn. 

Donald,  Mrs.  M.... 903  Main  Street  Southeast,  Minneapolis. 

Downey,  Mrs.  Stella 801  Seventh  Street  Southeast,  " 

Davenport,  Mrs.  Jason 57  South  Tenth  Street,  " 

Doerr,  Mrs.  Henry 25  Washington  Avenue,  " 

Davenport,  Mrs.  G.  C ..619  Mississippi  Street,  St.  Paul. 

Daniel,  Mrs .: 319  University  Avenue,  Minneapolis. 

De  Mott,  Mrs.  H.  V..Seventeehth  St.,  bet.  Nicollet  and  Hennepin,  " 

Davison,  Mrs.  R.  A Box  440,  " 

De  Laittre,  Mrs.  Jno ..24  Grove  Place,  Nicollet  Island. 

Dailey,  Mrs.  C.  W Box  717  Brainerd,  Minn. 

Dailey,  Miss  A.  E 714  University  Avenue  Southeast,  Minneapolis.' 

D.iiley,  Mrs.  M.  A 714  Universfty  Avenue  Southeast,  "       '  ' 

Elliot,  Mrs.  J.  R Cor.  Tenth  Street  and  Tenth  Ave.  South,  "       '•''[ 

Elliott,  Mrs.  A,  F 429  Nicollet  Avenue,  " 

Emery,  Mrs.  Fanny 2030  Portland  Place,  " 

Emery,  Mrs.  H.  F 724  Fourth  Street  South, 

Elliot,  Mrs.  D 1415  Sixth  Avenue  South,  " 

Eustis,  Miss  Emma University  Avenue,  " 

Eustis,  Miss  Nellie University  Avenue,  " 

Eustis,  Mrs.  E.  S Univiersity  Avenue,  " 

Eastman,  Mrs.  Geo.  H 18  Grove  Place,  Nicollet  Island,  " 

Einstein,  Mrs.  Kate 620  Nicollet  Avenue,  '* 

Eastman,  Mrs.  John  W 716  University  Avenue,  " 

Eastman,  Mrs.  H.  D 20  Grove  Place,  Nicollet  Island,  " 

Elliot,  Mrs.  M.  E 814  Third  Avenue  South,  " 

Edgerly,  Mrs.  Frank 609  Thirteenth  Avenue  Southeast,  " 

Erickson,  Mrs.  O.  P 609  Thirteenth  Avenue  Southeast,  " 

Elwell,  Mrs.  Jas.  P.. 

Ermentrouh,  Mrs.  C.  H 1820  Nicollet  Avenue,  " 

Edwards,  Mrs.  John 617  Seventh  Avenue,  '* 


104  BIENNIAL  REPORT 

Edwards,  Miss  Flora Box  888,  Brainerd,  Minn. 

Eaton,  Mrs.  Chas.  A First  Avenue  North,  Minneapolis. 

Emery,  Mrs.  J.  C 2030  Portland  Place,  " 

Emery,  Dr.  Mary 433  Dayton  Avenue,  St.  Paul. 

Elwell,  Mary  W 1002  Elwell's  Addition,  Minneapolis. 

Elwell,  Mrs.  G*«rge 1002  Elwell's  Addition,  " 

Edwards,  Miss  Fanny 617  Seventh  Avenue  South,  *' 

Eastman,  Mrs.  C.  C 24  Grove  Place,  Nicollet  Island,  " 

Eastman,  Mrs.  C.  H Dedham,  Audubon  County,  Iowa. 

Emery,  Mrs.  H.  F 1721  Fourth  Street  South,  E.  D.,  Minneapolis. 

Eastman,  Mrs.  A.  M 716  Univemty  Avenue,  *' 

Fowle,  Anna  R 33  Sixteenth  Street  North,  " 

Foster,  Mrs.  C.  E 1401  University  Avenue,  " 

Fuller,  Jennie,  M.  D 433  Dayton  Avenue,  St.  Paul 

Foset,  Mrs.  C.  E 521  Ninth  Avenue  Southeast,  Minneapolis. 

Farrier,  Mrs.  G.  W Room  59,  Hennepin  Block,  " 

Fish,  Mrs.  A.  M 49  Third  Street  South,  " 

Fosberg,  Lottie 228  Fifth  Street  Southeast,  *' 

Fosberg,  Kate 520  Fourth  Street  Southeast,  " 

Fules,  Ida 2118  Portland  Avenue  South,  " 

Folwell,  Mrs.  M.  H 1020  Fifth  Street  Southeast,  " 

Fobwle,  Mrs.  E.  B 409  Sixth  Street  Southeast,  *' 

Foster,  Mrs.  F.  P 1323  Fourth  Street  Southeast,  " 

Firkins,  Ina University  of  Minnesota,  *' 

Fairly,  Mrs.  William 613  Cedar  Avenue,  " 

Foster,  Miss  L 2216  Portland  Place,  " 

Foster,  Mrs.  Robert 1327  Fifth  Street  Southeast,  " 

Francis,  Miss  Emma Care  A.  B.  Barton,  " 

Foster,  Mrs.  S.  E 518  Eighth  Street  Southeast,  " 

Foster,  Flora Between  Fourth  and  Fifth  Avenues  Southeast,  " 

Fullerton,  Mrs.  C.  F ......203  Eleventh  Street  South,  '' 

Furber,  Mrs.  Geo Corner  Sixteenth  Avenue,  Elwell's  Add.,  " 

Flemming,  Annie  R 312  Nineteenth  Avenue  Southeast,  " 

Felt,  Mrs.  E.  S 34  Seventh  Street  South,  " 

Field,  Mrs.  Ellen  M Twenty -first  Avenue  and  Twelfth  Street 

North " 

Folds,  Mrs.  William  B 607  Second  Avenue  South,  '* 

Foster,  Mrs.  A.  F 916  Seventh  Street  South,  " 

Fairchild,  Mrs.  E.  K 409  Fifth  Street  Southeast,  *' 

Forbes,  Carrie  E 21  Eastman  Avenue,  " 

Fratzke,  Ida 602  South  Tenth  Street,  " 

Francisca,  Mrs.  G.  E 409  Eighth  Street  Southeast,  " 

Gould,  Mrs.  Lucy 527  Ninth  Street  South,  " 

Guild,  S.  A 1214  Harmon  Place, 

Graham,  Mrs.  D.  M ...1527  Sixth  Street  North,  ** 

Garfield,  Mrs.  J.  M Corner  Nicollet  and  Hennepin  Avenues,  " 

Gould,  Helen  M Excelsior,  Minni 

Grimes,  Mrs.  J.  T 609  Thirteenth  Avenue  Southeast,  Minneapolis. 

Goodale,  Mrs.  P.  H 1019  Fifth  Street  Southeast, 


UNIVERSITY  OF  MINNESOTA.  105 

Ooss,  Mrs.  S.  M Olympia,  Washington  Territory. 

Gage,  Mrs.  H.  C 21  South  Twelfth  Street,  Minneapolis. 

Oallow,  Mrs.  J.  E University  of  Minnnesota,  *' 

Orindale,  Mrs.  C.  J 515  Fourth  Avenue  Southeast,  " 

Gardner,  Mrs.  E 631  Fifteenth  Street  South,  " 

Greenleaf,  Mrs.  L.  L Beloit,  Wis. 

Gray,  Mrs.  W.  R 57  North  Twelfth  Street,  Minneapolis. 

Gray,  Miss  Mamie Care  J.  R.  Iloflin,  " 

Gillette,  Mrs.  L.  S 1301  Fourth  Street  Southeast,  " 

Gallinger,  Mrs.  H.  E 1103  South  Seventh  Street,  " 

Grimes,  Emma... Fergus  Falls,  Minn. 

Gukell,  Mrs;  Joseph 38  North  Twelfth  Street,  Minneapolis. 

Gudley,  Mrs.  J.  C Victor,  Iowa. 

Graham,  Miss  R 1224  Nicollet  Avenue,  Minneapolis. 

Gilpatrick,  Mrs.  Thos 1018  Fifth  Street  South,  " 

Gilpatrick,  Mrs.  Eva 411  Eighth  Street  Southeast,  " 

Gordon,  Mrs.  E.  P 409  Madison  Street,  East  Division,  " 

Gorham,  Mrs.  J.  E Corner  Fourteenth  Street  and  Viae  Place,  " 

Griffith,  Mrs.  O.  J '.  1307  Fourth  Avenue  South,  " 

Graves,  Mrs.  A.  R 513  Seventh  Avenue  South,  ** 

Godfrey,  Mrs.  A.  C Minnehaha,  Minn. 

Gray,  Mrs.  T.  J St.  Cloud,  Minn- 

Gilmore,  Mrs.  D.  M 1600  Laurel  Avenue,  Minneapolis. 

Gale,  Mrs.  S.  C Care  Gale  &  Co., 

Graham,  Mrs.  J 1112  Fourth  Street  Southeast,  " 

Griffith,  Mrs.  O.  J .1307  Fourth  Avenue  South,  " 

Grimes,  Mrs  E.  E " 

Goodrich,  Mrs.  F.  B 713  Eighth  Street  South,  " 

Gilfillan,  Mrs.  J.  B Corner  Fourth  Street  and  Tenth 

Avenue  Southeast *' 

Galpin,  Mrs.. ..1328  Cor.  Sixth  St.  and  Fourteenth  Ave.  Southeast,  " 

Gould,  Mrs.  M.  S Excelsior,  Minn 

Gould,  Lucy  M 1214  Harmon  Place,  Minneapolis. 

Goodfellow,  Mrs.  R.  S 33  South  Ninth  Street, 

Grimes,  Mary 509  Thirteenth  Avenue  Southeast,  '* 

Holbrook,  Mattie 210  Central  Avenue,  " 

Hawes,  Mrs.  W.  W 419  Sixth  Street  Southeast,  " 

Hawes,  Mrs.  J Eighth  Street  and  Tenth  Avenue  Southeast,  " 

Haghes,  Helen  G 1104  Eighth  Street  Southeast,  " 

Holbrook,  Mrs.  E.  R 29  Eastman  Avenue,  " 

Hughes,  Mrs.  T.  E 38  Oak  Grove  Street,  " 

Hayes,  Mrs.  M.  P 525  University  Avenue,  " 

Holmes,  Mrs.  J.  V Beloit,  Wis. 

Hinshaw,  Mrs.  A 414  Sixth  Avenue  Northeast,  Minneapolis. 

Hatch,  Mrs.  A.  P 907  First  Avenue  North, 

Huntington,  Florence.. 121  Fourth  Street  North,  " 

Hall,  C.  W 904  University  Avenue,  " 

Hudson,  Mrs.  James Corner  Ninth  and  Broadway,  St.  Paul. 

Huntley,  Mrs  J.  S 1025  Eighth  Street  Southeast,  Minneapolis. 


106  BIENNIAL  aEPORT 

Hoyt,  Mrs.  C.  J 628  Sixteenth  Street,  Minneapolis. 

How,  Lizzie 425  Fourth  Street  Southeast,  " 

Hicks,  Mrs.  H.  G 120  Third  Avenue  South,  " 

Harmon,  Miss  Irene 421  First  Avenue  South,  " 

Harmon,  Mrs.  E.  A 421  First  Avenue  South,  '* 

Hoit,  Mrs.  J.  R Pillsbury  "A"  Mill, 

Henderson,  Laura  E 217  Fifth  Street  Southeast,  " 

Hutchins,  Mrs.  Dr 30  Thirteenth  Street  South,  " 

Hendrickson,  Mrs.  E.  H Room  20,  F.  &  M.  Block,  St.  Paul. 

Hayes,  Miss  Carrie 525  University  Avenue  Southeast,  Minneapolis. 

Ham,  Minnie 640  Sixth  Avenue  North,  " 

Hayes,  Amy  N 1226  Fifth  Street  Southeast,  " 

Heath,  Mrs.  S.  F 1323  Fourth  Street  Southeast,  " 

Hurkinson,  Zenobia Fourth  Street  and  Tenth  Avenue,  " 

Hagan,  Mrs.  A.  R 1013  Sixth  Street  Southeast,  " 

Hall,  Mrs.  C.  W 904  University  Avenue  Southeast,  " 

Hush,  Mrs.  V.  J ,Corner  Tenth  Street  and  Second  Ave.  South,  *' 

Holman,  Miss  M.  B 1423  Fifth  Street  Southeast,  " 

Hoflin,  Mrs.  J.  R 1521  Nicollet  Avenue,  '* 

Hermes,  Miss  Sirah 1219  Fourth  Street  Southeast,  " 

Heushaw,  I.  M 414  Sixth  Avenue  Northeast,  " 

Halnosson,  Mrs.  Emma 30  South  Tenth  Street,  " 

Hammond,  Mrs.  Mary , Lake  City,  Minn. 

Harrison,  Mrs.  John 700  Hennepin  Avenue,  Minneapolis. 

Haight,  Miss  Mamie ;... Bismarck,  Dakota  Territory. 

Hnrlburt,  Mrs.  Wm.  H ". Winona,  Minn. 

Hoag,  Mrs.  W.  R 1113  Fourth  Street  South,  E.  D.,  Minneapolis. 

Henderson,  Mrs.  A.  C 217  Fifth  Street  Southeast,  " 

Hance,  Mrs.  S.  F 720  Sixth  Avenue  South,  " 

Howey,  Mrs.  J.  F 316  Eighth  Street  S.mth,  " 

Howell,  Miss 307  Tenth  Street  South,  " 

Heath,  Mrs.  L.  M ...'. 1324  Fourth  Street,  Southeast,  " 

Haskell,  Mrs.  Frank 4 Box  586, 

Hughs,  Mrs.  T.  E : 38  Oak  Grove  Street,  '* 

Hall,  Mrs.  E.  1 714  University  Avenue,  "" 

Hastings,  Mrs.  W.  H 1816  Fifth  Avenue  South, 

Hubbard,  Mrs.  R.  M 804  Sixth  Avenue  South,  " 

Hendrickson,  Minnie  M Room  20,  F.  &  M.  Block,  St.  Paul. 

Havens,  Mrs.  H.  R '......•413  Grant  Street,  Minneapolis. 

Hall,  Mrs.  John.....  Bet.  Eighteenth  and  Nineteenth  Aves.  South,  " 

Houghton,  Mrs.  A.  C 1604  Park  Avenue,  " 

Harper,  Mrs.  J.  L 34  South  Seventh  Street  West,  " 

Hurd,  Mrs.  B.  C 714  First  Avenue  North,  " 

Holmes,  Mrs.  H.  A 113  Pleasant  Street,  E.  D.,  " 

Hall,  Mrs.  P.  D 1305  Hawthorne  Avenue,  " 

Holden,  Mrs.  W.  H Hastings,  Minn. 

Harrington,  Mrs.  L.  G Maukato,  Minn. 

Hyde,  Mrs.  E.  R Chelsea,  Orange  County,  Vt. 

Hudson,  Mrs.  H.  H Bridgewater  Corner,  Vt. 


UNIVERSITY  OF  MINNESOTA.  107 

Haglin,  Mrs.  C.  F 321  Soutl^  Eighth  Street,  Minneapolis. 

Hemiup,  Mrs.  D.  D 604  Fifth  Street  Southeast, 

•Hayes,  Mrs.  Geo 1018  Nicollet  Avenue, 

Hagan,  Fannie 1013  Sixth  Street  Southeast, 

Hawes,  Mrs.  W.  W 419  Sixth  Street  Southeast, 

Holmes,  Mrs.  H.  W 820  Uuniversity  Avenue  Southeast, 

Hastings,  Mrs.  A.  W 427  Eighth  Avenue  Southeast, 

Hager,  Mrs.  P.  F 1010  Fourteenth  Avenue  Southeast, 

Irving,  Mary  E University  of  Minnesota, 

Irwin,  Mrs.  E.  F..;...  Richfield,  Minn. 

Jones,  Mrs.  C.  C 1529  Fourth  Street  Southeast,  Minneapolis. 

Jefferson,  Annie  H.... 1021  Fourth  Street  Southeast,  " 

Jones,  A.  W University  of  Minnesota,  " 

Jones,  Mrs.  Dr....'. Red  Wing,  Minn. 

Jamison,  Mrs.  Robt 1409  Fifth  Street  Southeaat,  Minneapolis. 

Johnson,  Miss  Bessie 227  Fourth  Street  Southeast, 

Jones,  Mrs.  Bertha 88  South  Fourteenth  Street, 

Jones,  Mrs.  Howard 88  South  Fourteenth  Street, 

Jones,  Jennie  L 1529  Fourth  Street  Southeast, 

Johnson,  Mrs.  R.  H ;..  30  Seventh  Street  South, 

Joy,  Miss  Inez  E Corner  Tenth  Street  and  Tenth  Ave.  South, 

Joslin,  Mrs.  E.  0 404  Nicollet  Avenue, 

Jones,  Mrs.  Jos Oskaloosa,  Iowa. 

Jefferson,  Mrs.  C.  A 1021  Fourth  Street  Southeast,  Minneapolis. 

Jones,  Mrs.  J.  J 1221  First  Avenue  North,- 

James,  Mrs.  W.  A 1910  Hawthorne  Avenue, 

Johnson,  Hannah , 2500  Stevens  Avenue, 

Jones,  Mira  C 502  Fifth  Street  Southeast, 

Johnson,  Miss  F.  M 927  Fifth  Avenue  South, 

Jones,  Miss  Annie 122  First  Avenue  North, 

Johnson,  Lena 720  Third  Avenue  South, 

Joslin,  Mrs.  J.  C 1203  Hennepin  Avenue, 

Jackson,  Mrs.  Geo 1914  Hawthorne  Avenue, 

Jackson,  Mrs.  A.  B Care  of  Jackson  &  Pond, 

Jerome,  Mrs.  Chas.  P 620  Second  Avenue  South, 

Johnson,  Mrs.  L.  G 329  University  Avenue, 

Jackson,  Mrs.  A.  B 715  Sixteenth  Avenue  South, 

Jenkins,  Mrs.  J.  H Oshkosh,  Wis. 

Jones,  Mrs.  Chas Bradford,  Orange  County,  Vt. 

Johnson,  Anna Sixth  Street  and  Eighth  Avenue,  Minneapolis. 

Johnson,  A.  L 622  Fourteenth  Avenue  Southeast,  " 

Jackson,  Mrs.  H.  N 89  Franklin  Avenue,  " 

Jones,  Mrs.  M.  H Excelsior,  Minn. 

Jackson,  Mrs.  J.  G Minneapolis. 

Johnson,  Miss  Margaret 714  University  Avenue  Southeast, 

Kingsley,  Miss  Mary 212  Crant  Street  Southeast, 

Kennedy,  Julia ..21  Eastman  Avenue, 

Kennedy,  Miss  Mary 428  University  Avenue, 

Kiehle,  Louisa 1719  Fifth  Avenue  South, 


108  BIENNIAL  REPORT 

Kiehle,  Ada  M 1719  Fifth  Avenue  South,  Minneapolis. 

Kirkwood,  Mrs.  H 614  Hennepin  Avenue,  " 

Knotson,  Miss  Martha 30  Tenth  Street  South,  "  , 

Kittridge,  Mrs.  C.  L 710  University  Avenue,  " 

Kennedy,  Mrs.  P.  A 428  University  Avenue,  *' 

Kennedy,  Miss  Kate 428  University  Avenue.  " 

Kitteridge,  Mary  R 1021  Fourth  Street  Southeast,  " 

Kitteridge,  Mrs.  T 1021  Fourth  Street  Southeast,  '* 

Knieff,  Emma 1513  Fifteenth  Avenue  Southeast,  " 

Knox,  Miss  Florence 1005  Seventh  Street  Southeast,  " 

Kennedy,  Ernest 428  University  Avenue,  " 

Kelly,  Miss  Kate 1529  Fourth  Street  Southeast,  " 

Kuderer,  Miss  Frances 419  Sixth  Street  Southeast,  " 

Kelley,  Mrs.  L.  E 1203  First  Avenue  North,  " 

Koon,  Mrs.  M.  B Ninth  Street  and  Fourth  Avenue,  '' 

Kitchel,  Mrs.  Spanley  R 128  Highland  Avenue,  " 

Kent,  Mrs.  Chas 2030  Portland  Place, 

Kiehle,  Mrs.  D.  L 1719  Fifth  Aveaue  South, 

Knight,  Mrs.  S.  H 2018  Eighth  Avenue  South,  " 

Klopp,  Mrs.  M.  J 63  Island  Avenue,  *' 

Kelley,  Mrs.  H.  H 803  University  Avenue  Southeast,  " 

Kelson,  Mrs.  W.  H 714  University  Avenue  Southeast,  " 

Little,  Jennie  E 24  Fourteenth  Street  South,  " 

Lewis,  Ruth  C 1310  First  Avenue  South,  " 

Lyte,  Mrs.  F.  A 1222  Fifth  Street  Southeast,  " 

Loye,  Mrs.  Wm 613  Cedar  Avenue  South,  " 

Larson,  Miss  Martha " 

Long,  Miss  Alva 420  First  Avenue  South,  " 

LeDac,  Miss  M.  C 1600  Fourth  Street  Southeast,  " 

Lackor,  Miss  Ida  F 224  Grant  Street,  " 

Lackor,  Mrs.  H.  L 224  Grant  Street,  " 

Lloyd,  Mrs.  Helen  M Toledo,  Ohio. 

Lawley,  Mrs.  Frank 229  First  Street  North,  Minneapolis. 

Lunt,  Mrs.  J.  H 1800  Fourth  Street  Southeast,  " 

Lewis,  Mrs.  D.  J 1600  Fifth  Street  Southeast,  " 

Lingrin,  Pina Care  of  S.  C.  Gale,  '* 

Lee,  Miss 1227  Hennepin  Avenue,  " 

Larson,  Miss  Emma 1025  Fifth  Street  Southeast,  " 

Lyle,  Mrs.  Robert 1123  University  Avenue  Southeast,  " 

Lawrence,  Lucy  C 1219  Fourth  Street  Southeast,  " 

Lovejoy,  Mrs.  Loren  K 715  Fourth  Street  Southeast,  *' 

Lewis,  Mrs.  L.  M 30  Seventh  Street  South,  " 

Laythe,  Miss  Bessie 803  Fourth  Street  Southeast,  " 

Laraway,  Mrs.  L.  D 2215  Thirteenth  Avenue  South,  " 

Lyall,  Maude  J University  of  Minnesota,  *' 

Lovell,  C.  P 131  Highland  Avenue, 

Leathers,  Mrs.  Oliver Princeton,  Minn. 

Laurence  Mrs.  A.  W 622  Fifth  Street  Southeast,  Minneapolis. 


^^IP'"W 


UNIVERSITY  OF  MINNESOTA.  109 

Lyman,  Mrs.  J.  P Grinnell,  Iowa. 

Lyall,  MissM.  E 326  Fifth  Street  Northeast,  Minneapolis. 

Lisk,  Miss ^ 504  Fourth  Street,  E.  D.,  ** 

Lee,  Mrs.  J.  W Box  51,  " 

Latz,  Mrs.  F.  W 1401  Washington  Avenue  South,  *' 

Lyons,  Wm..... Box  685,  " 

Lumley,  Mrs.  Chas... Corner  Seventh  Ave.  and  Sixth  Street  South,  *' 

Linton,  Mrs.  Abner "Grand  Forks,  Dakota  Territory. 

Latz,  Mrs.  Dr 1816  Two-and-a-Half  Street  South,  Minneapolis. 

Longee,  Mrs.  C.  D 1103  Fifth  Street  Southeast,  " 

Leonard,  Mrs.  L.  D 812  Third  Avenue  South, 

Long,  Mrs.  M.  C 443  Carroll  Street,  St.  Paul 

Linton,  Mrs.  A.  H Box  240,  Minneapolis. 

Lumbert,  Mrs.  E.  R 469  Bluflf  Street,  Dubuque,  Iowa. 

Leavitt,  Mrs.  Elizabeth 31  Royalston  Avenue,  Minneapolis. 

Leighton,  Mrs.  H 803  Fourth  Street,  *' 

Loehren,  Mrs.  Wm 422  Tenth  Avenue  Southeast,  " 

Lundeen,  Mrs.  John  A Fort  Snelling,  Minn, 

Lund,  Mrs 315  University  Avenue  Southeast,  Minneapolis. 

Lobdell,  Mrs.  Leila 2706  Twenty-eighth  Street  South,  " 

Lobdell,  Mrs.  C 2910  Thirty-first  Avenue  South,  " 

Longbrake,  Mrs.  L.  L University  Avenue,  " 

Lovejoy,  Mrs.  J.  A 1013  University  Avenue  Southeast,  " 

Long,  Mrs.  E.  H Ill  University  Avenue  Southeast,  " 

Linton,  Mrs.  A.  H 79  Sixth  Street  South,  " 

Lamborn,  Mrs.  E.  F 724  First  Avenue  North,  " 

Lee,  Mrs.  J.  B 1228  Fourth  Street  Southeast,  *' 

Libby,  Minnie 2617  Nicollet  Avenue,  " 

Lyon,  Mrs.  R.  C 1010  Fourteenth  Avenue  Southeast,  " 

Lockwood,  Mrs.  Phillip 202  Thirteenth  Street  South,  "   ' 

McDougall,  Mrs.  J.  E 1515  Seventh  Street  Southeast,  " 

Montgomery,  Mrs.  M.  W 720  Eleventh  Avenue  South,  " 

Markus,  Emma 1910  Hawthorne  Avenue,  " 

Morrisson,  Miss  J.  E 328  Fourth  Street  Southeast,  *' 

Mann,  Ida  V 1512  Sixth  Avenue  South,  " 

McMahon,  Miss  Kate Care  A.  B.  Barton,  " 

Myers,  Evelyn  H 1214  Fifth  Street  Southeast,  *' 

McNair,  Will ...814  Fifth  Street  Southeast,  " 

Mclntyre,  M.  Eva 1833  Portland  Avenue, 

Murray,  Margaret  A 2720  Third  Avenue  South,  " 

McLaughlin,  Miss  M 229  First  Street  North,  *' 

Marsh,  Mrs.  C.  A.  J 324  Franklin  Avenue,  " 

Marshall,  Mrs.  J 500  Eighth  Avenue  South,  " 

McSorley,  Miss  Florence 421  Thirteenth  Avenue  Southeast,  '' 

Mann,  Mrs.  G.  T 1512  Sixth  Avenue  South,  " 

Morris,  M.  L 700  Hennepin  Avenue,  " 

Marrs,  Josephine 2211  Park  Avenue,  " 

Milliken,  Mrs.  W.  P Lake  City,  Minn. 


110  BIENNIAL  REPORT 

Martin,  Mrs.  John 425  University  Avenue,  Minneapolis. 

Miner,  V.  F Flat  5,  Hale  Block,  " 

Mitchell,  Luella 1414  Sixth  Street  Southeast,  " 

Marston,  Mrs.  M 2211  Park  Avenue,  " 

McKenney,  Mrs.  A.  E 311  University  Avenue  Southeast,  " 

Merrick,  L.  L N  collet  Avenue  between  Eighteenth  and 

Nineteenth  Streets " 

Moore,  Mrs.  J.  P 30  South  Seventh  Street,  " 

Moore,  Mrs.  Kate 30  South  Seventh  Street,  " 

Matthews,  B.  E 727  Sixth  Street  Southeast,  " 

McNair,  Mrs.  Isaac " 

McCleary,  Mrs.  T 820  Fourth  Street  Southeast,  " 

McNair,  Miss  A.  W North  Sparta,  Lee  County,  N.  Y. 

McNair,  Miss  Louise North  Sparta,  Lee  County,  N.  Y. 

Marsh,  Helen  B i 417  Second  Avenue  North,  Minneapolis. 

Mayor,  Mrs.  Belle 928  Hennepin  Avenue,  " 

Morse,  Mrs.  Susie  K .Care  Gale  &  Co.,  " 

McMillan,  Mrs.  P.  D...FifJh  Street  and  Tenth  Avenue  Southeast,  " 

Morse,  Mrs.  W.  A 1231  Chestnut  Avenue,  " 

Major,  Mrs.  Mollie  S 917  Hennepin  Avenue,  ". 

Morrison,  Mrs.  H.  G.  O Cor,  Nicollet  Ave.  and  Fourteenth  St.,  " 

McNair,  Marie  L 1200  Second  Avenue  South,  "  * 

Morse,  Mrs.  F.  L Cor.  Nineteenth  St.  and  Hawthorne  Ave.,  " 

Merrick,  M'S.  A.  N Room  4,  Hurlburt  Block,  " 

McNiece,  Mrs.  Ettie 622  Fifteenth  Avenue  Southeast,  " 

McCord,  Mrs.  J , , La  Crosse,  Wis. 

Moffett,  Mrs.  Chas.  W 3105  Sixth  Avenue  §outh,  Minneapolis. 

Mclntyre,  Miss 324  Hennepin  Avenue,  " 

Moore,  Mrs.  Geo.  C 1608  Fourth  Street  So.utheast,  " 

McCann,  Mrs.  M.  A 2745  Fifteenth  Avenue  South,  " 

Moore,  Mrs.  H.  L 301  Fourth  Street  Southeast, 

Moore,  Mrs.  A.  G 301  Fourth  Street  S  mtheast,  " 

Moulton,  Mis-s  Maddie 902  Seventh  Street  Southeast,  " 

McClellan,  Eva 2512  Sixteenth  Avenue  South,  " 

McCulloch,  Mrs.  A.  S ..1400  Stevens  Avenue,  '' 

McDonald,  Mrs.  F.  S 1212  Eighth  Street  South,  " 

May,  Mrs.  C *' 

May,  Miss  Mary  0 1202  Fourth  Street  Southeast,  " 

Mills,  Mrs.  A.  W 

McCulLch,  Mrs.  F.  B 1400  Stevens  Avenue,  " 

Monthei,  Mrs.  H 1206  Washington  Avenue  South,  " 

Moore,  Miss  Mabel 140  Highland  Avenue,  " 

Manchester,  Mrs.  M.  S 1412  Sixth  Street  Southeast,  " 

Mason,  Mrs.  M.  T 1103  S^ven>h  Street  South,  " 

Morrison,  Mr^.  L.  L 1512  Nicollet  Avenue,  " 

Milligan,  Mrs.  J.  G 1202  Fourth  Street  Southeast,  " 

Mitchell,  Mrs.  Nancy Excelsior,  Minn. 

Martin,  Miss  Ellen 93  Sixth  Street  South,  Minneapolis. 

Morse,  Mrs.  Frank 1819  Hawthorne  Avenue,  " 


UNIVERSITY  OF  MINNESOTA.  Ill 

McClary,  Maggie  A 316  Sixth  Street  Southeast,  Minneaplis. 

Molynew,  Mrs.  B.  S 702  Seventh  Street,  " 

Martin,  Mrs.  C.  J .....602  Tenth  Street  South,  " 

Marshall,  Mrs.  Jas * 500  Eighth  Avenue  South,  " 

Miller,  Nellie  M 21  Eastman  Avenue,  '* 

Miller,  Miss  Mattie 17  Eastman  Avenue,  " 

Miller,  Mrs.  G.  W .' ...21  Eastman  Avenue,  " 

Miller,  Mrs.  P.  A Cascade,  Dubuque  County,  Iowa. 

Mills,  Mrs.  S Minneapolis. 

Morse,  Mrs.  Chas 317  Eighth  Street,  South,  '* 

McNair,  Minnie Care  I.  McNair,  ** 

McLeod,  Mis.  Jennie 725  Fourteenth  Avenue  Southeast,  " 

Mansfield,  Miss  A 709  Fourth  Street  Southeast,  " 

Moody,  Mrs.  F.  F 39  North  Nineteenth  Street,  '■ 

Merriam,  Mrs.  G.  N 828  Second  Avenue  South,  " 

Miller,  Mrs.  W.  A 916  Mary  Place,  " 

Moore,  Mrs.  G.  A 1119  Sixth  Street  Southeast,  " 

Meader,  Mrs.  S.  B 601  Second  Avenue  South,  *' 

Nelson,  Emma  C 113  First  Street  Simth,  " 

Nettleton,  Miss  Carrie  M 927  Fifth  Avenue  South,  " 

Nind,  J.  Newton " 

Nelson,  Miss  Annie 1020  First  Street  Southeast,  ** 

Noblit,  Mis.  J.  H 30  Seventh  Street  Southeast,  " 

Naylor,  Mrs.  Geo.  M ...1418  Spruce  Place,  " 

Norton,  Mrs.  L.  B Northwestern  Hospital,  Three-and-a-half 

Avenue  South  '. " 

Newoomb,  Mrs.  S , '. .'.  " 

Niool,  Miss  Ida 914  Seventh  Street  Southeast,  " 

Newman,  Mrs Sixth  Street  and  Ninth  Avenue  Southeast,  " 

Nettleton,  Mrs.  A.  B 927  Fifth  Avenue  South,  *'• 

Nah,  Miss  Mary 421  First  Avenue  South,  " 

Notervan,  Mrs.  R.  E 617  Seventh  Avenue  South,  " 

Nt]s<m,  Ellen  M 1401  Sixth  Street  Southeast,  " 

Nickell,  Mrs.  J.  H 619  First  Avenue  South,  " 

Norton,  Miss  Carrie ....715  Fourth  Street  Southeast,  " 

Norton,  Mrs.  H.  A 715  Fourth  Street  Southeast,  '* 

Newten,  Miss  H Corner  Fourteenth  Avenue  and  Eighth 

Street  Southeast 

Nichols,  Miss  Lillie 1206  Eighth  Street  South,  " 

Outcalt,  M.ss  F.  B 1827  Third  Street  Southeast,  *' 

Ontcalt,  Miss  Cora „ 1827  Third  Street  Southeast,  " 

Overmire,  Kate 2022  Seventh  Avenue  South,  " 

Overmire,  Mrs.  S 2022  Park  Avenue  South,  " 

Olson,  Miss  Olive 88  South  Fourteenth  Street,  *' 

Oxnard,  Mrs.  M.  A , 829  Second  Avenue  South,  " 

O'Brien.  Mrs.  W 411  Eighth  Street  Southeast,  " 

Owen,  Miss  J^^nnie St.  Cloud,  Minn 

Orborongh,  W.  A Bloomington,  Minn. 

Otto,  Tilly 63  Tenth  Street  South,  Minneapolis. 


112  BIENNIAL  REPORT 

Osgood,  Mrs.  C.  N 720  Sixth  Avenue  South,  Minneapolis. 

Peterson,  Carrie " 

Preston,  Jennie ^...38  Prince  Street,  " 

Pike,  Mrs.  W.  A University  of  Minnesota,  " 

Payne,  Mrs.  D.  "W 1415  University  Avenue,  *' 

Powell,  Mrs.  C.  F 1025  Fifth  Street  Southeast,  " 

Pratt,  Mrs.  E.  A 27  Twelfth  Street  South,  *' 

Perkins,  Mrs.  G.  D 701  University  Avenue,  " 

Plant,  Mrs 408  Nicollet  Avenue,  " 

Peck,  Mrs.  D.  G .' 13  North  Ninth  Street,  *' 

Pearson,  Miss  S.  P 1101  Harmon  Place,  " 

Pickard,  Mrs.  F.  W 1300  Sixth  Street  Southeast,  '' 

Penney,  Mrs.  Robert  L 16  South  Twelfth  Street,  " 

Peterson,  Miss  Minnie..l211  Second  Street  and  Twelfth  Ave.  South,  '" 

Pardee,  Mrs.  W.  S . . .  Eleventh  Street  and  Twenty-second  Ave.  North,  ' ' 

Porter,  M.  Estella Box  30,  '* 

Porter,  Katie  P Box  30,  '* 

Porter,  Lillie  C Box  30,  " 

Parker,  Mrs.  H.  M 57  North  Twelfth  Street, 

Plant,  Mrs.  James  C 210  Ninth  Street  South,  " 

Plummer,  Mrs.  G.  A 1915  Nicollet  Avenue,  " 

Patten,  Mrs 168  Seventh  Street  Southeast,  "^ 

Payne,  Mrs.  D.  C 17  North  Eleventh  Street,  " 

Parker,  Mrs.  Dr.  J.  A 17  North  Eleventh  Street,  *' 

Parker,  Mrs.  Ed 908  Seventh  Street  Southeast,  "■ 

Potter,  Miss  Elma 623  Fifteenth  Avenue  Southeast,  " 

Pillsbury,  Addie Fifth  Street  and  Tenth  Ave.  Southeast,  '  * 

Pratt,  Mrs.  C.  H 727  Sixth  Street  Southeast,  ''    * 

Parker,  Mrs.  Geo.  A 516  Fourth  Street  Southeast,  " 

Paine,  Mrs.  J.  M 2200  Nicollet  Avenue,  " 

Pabody,  Mrs.  E.  F 808  Third  Avenue  South,  " 

Paine,  Miss  Alice 73  Fourteenth  Street  South,  '" 

Potter,  Mrs.  A.  R 24  Thirteenth  Street  South,  " 

Pearson,  Clara  E 1101  Harman  Place,  " 

Page,  Mrs.  R.  C 1236  First  Avenue  North,  " 

Parsons,  Annie 107  Island  Avenue,  " 

Patton,  Dr.  E.  A 1228  Second  Avenue  South,  " 

Plummer,  Mrs.  L.  P 1117  Second  Avenue  South,  " 

Page,  Mrs.  Dr Sandusky,  Ohio. 

Pratt,  Mrs.  C.  H 727  Sixth  Street  Southeast,  Minneapolis. 

Phelps,  Mrs.  Chas 60  Highland  Avenue,  " 

Pond,  Mrs.  C.  M 56  Highland  Avenue,  " 

Phillips,  Mrs.  C.  M 60  Highland  Avenue,  " 

Palsepp,  AnnaD 2803  Third  Avenue  South,  " 

Palmer,  Mrs.  Chas.  R 2205  Three-and-a-Half  Ave.  South,  " 

Packer,  Mrs.  Mary 413  Hennepin  Avenue,  " 

Pillsbury,  Mrs.  J.  S Fifth  St.  and  Tenth  Ave.  Southeast,  " 

Pound,  Jessie  M 1402  Second  Avenue  South,  " 

Pratt,  Mrs.  Frank 2747  First  Avenue  South,  "• 


UNIVERSITY  OF  MINNESOTA.  113 

Phillips,  Mrs.  B.,  Jr , Care  C.  A.  Pillsbury  &  Co.,  Minneapolis. 

Quigley,  Mrs;  James 316  Sixth  Street  Southeast,  " 

Rieley,  Mrs.  A 1513  Seventh  Street  Southeast,  " 

Rutz,  Augusta 529  Eighth  Avenue  Southeast,  '* 

Rahmon,  Laura 822  Fourth  Street  Southeast,  *' 

Rockwood,  Mrs.  C.  J 33  Nineteenth  Street  North,  " 

Ryan,  Mary  A La  Crosse,  Wis. 

Ryan,  Julia 418  Second  Avenue  South,  Minneapolis. 

Russell,  Mrs.  O.  M 608  Nicollet  Avenue,  '♦ 

Rich,  Mrs.  W.  W 529  Eighth  Avenue  Southeast,  " 

Russell,  Mrs.  Geo.  V 614  Hennepin  Avenue,  " 

Reynolds,  Clara  E 21  Thirteenth  Street  gouth,  " 

Richardson,  Mrs.  L.  H 73  Fourteenth  Street  South,  " 

Rourke,  Miss  Nellie ..702  Second  Avenue  Southeast,  '* 

Ripley,  Dr.  Martha  G 48  Eighth  Street  South,  " 

Remington,  Mrs Box  51,  " 

Rose,  Virginia Monticello,  Minn. 

Rose,  Mrs.  A.  H 321  Fourth  Street  Southeast,  Minneapolis. 

Rinker,  Mrs.  Andrew 1015  Harmon  Place,  " 

Raymond,  Miss  M.  A 727  Sixth  Street  Southeast,  " 

Richardson,  Mrs.  A.  F HI  Sixth  Street  South,  " 

Rickard,  Mrs.  C.  F 701  Seventh  Street  Southeast,  " 

Rolfe,  Mrs.  J.  H 1910  Hawthorne  Avenue,  ** 

Rand,  Miss  Kate Cor.  Seventh  Street  and  Sixth  Avenue,  ** 

Reynolds,  Mrs.  A.  S 422  South  Seventh  Street,  " 

Rickey,  Mrs.  Jas Tenth  St.  bet,  Nicollet  and  Hennepin  Aves. ,  " 

Robinson,  Mrs.  S.  C 1812  Park  Avenue,  " 

Read,  Mrs.  J.  H 615  Fourth  Avenue  Southeast,  " 

Reeves,  Mrs.  T.  H 727  University  Avenue  Southeast,  " 

Rich,  Mrs.  W.  W 529  Eighth  Avenue  Southeast,  " 

Rich,  Mrs.  J.  0 529  Eighth  Avenue  Southeast, 

Robedeau,  Mrs.  C.  T 508  Fifth  Avenue  South,  " 

Rust,  Mrs  Geo.  H 1114  Hennepin  Avenue,  *' 

Rolph,  Mrs.  W.  T 416  Third  Avenue  Southeast,  " 

Rockwood,  Mrs.  C.  J Nineteenth  Street  between  Laurel  and 

Hawthorne  Avenues *' 

Ricker,  Mrs.  H.  M 716  University  Avenue,  " 

Shepard,  Miss  F 1409  Stevens  Avenue,  " 

SpriDgate,  Mrs.  J.  L 917  Hennepin  Avenue.  " 

Sou  tar,  Mrs Sixteenth  Avenue  and  Seventh  Street  Southeast,  * ' 

Shaw,  Mrs.  J.  M 527  Ninth  Street  South, 

Simmons,  Laura 328  Thirteenth  Avenue  and  Fourth  Street 

Southeast " 

Starr,  C.  M Box  499,  •* 

Shockey,  Mrs.  C.  C 1320  Fourth  Avenue  South,  " 

Simpson,  Mrs.  M.  E 3,  corner  Central  Avenue  and  Fifth  Street,  " 

Stacy,  Miss  Frances 1113  Fourth  Street  Southeast,  " 

Smith,  Mabel  L 622  Fourteenth  Avenue  Southeast,  * ' 

Starr,  Mrs.  C.  M Box  499, 

15 


114  BIENNIAL  REPORT 


J,  Nettie 255  Hennepin  Avenue,  Minneapolis. 

Shenehon,  Frances  S 1113  Fourth  Street  Southeast,'  " 

Siebert,  Mrs.  A  C Eighteenth  Avenue  Southeast,  " 

Stillman,  Miss  Nellie 2120  Third  Avenue  South,  '' 

Sillowey,  Mrs.  R.  A 1914  Fourth  Street  Southeast,  " 

Sure,  Mrs.  E.  M 1320  FiYth  Street  Southeast,  ♦' 

Sheffer,  Miss  Ada 1811  Fourth  Street  North,  " 

Sprague,  L.  E.  P 6  Highland  Avenue,  ** 

Secombe,  Mrs.  D.  A 927  Fourth  Street  Southeast,  " 

Smith,  Mrs.  Thomas Corner  Fifteenth  Street  and  Spruce  Place,  *' 

Spear,  Mrs.  S.  C 713  Fifteenth  Avenue  Southeast,  " 

Stillman,  Mrs.  W.  F Oshkosh,  Wis. 

Sewall,  E.  Q 481  Carroll  Street,  St.  Paul. 

Shillock,  Anna 1811  Fourth  Avenue  South,  Minneapolis. 

Smith,  Mrs.  C.  F 457  Fourth  Street  Southeast,  " 

Swanson,  Miss  Hannah .....201  Eleventh  Street  South,  " 

Spear,  Minnie  E 1614  Fourth  Street  Southeast,  " 

Say,  G.  1 727  Fifteenth  Avenue  Southeast,  " 

Strothinham,  Mrs.  J.  H 629  Fifteenth  Street  South,  '* 

Salisbury,  Mrs.  M.  F 719  Eleventh  Avenue  South,  " 

Shuman,  Mrs.  Geo.  W 1001  Eighth  Avenue,  ** 

Shaw,  Mrs.  F.  H 1509  Sixth  Avenue  South, 

Sheldon,  Miss  EmmaF 717  Eleventh  Avenue  South,  " 

Shaw,  Mrs.  Geo.  K 1205  Hennepin  Avenue,  " 

Shoemaker,  Mrs.  H.  J 1903  Western  Avenue,  " 

Selene,  Miss  Maggie 417  Eighth  Avenue  Southeast,  " 

Shillock,  Miss University  of  Minnesota,  '' 

Stillman,  Mrs.  R.  L 2720  Third  Avenue  South,  " 

Selden,  Emma  R 14  Tenth  Street  South,  " 

Stark,  Mrs.  Theo.  F 134  Highland  Avenue,  " 

Sweet.  Mrs.  O.  T 702  Fourth  Street  Southeast, 

Smith,  Mrs.  Dr.  C 1102  South  Seventh  Street  Southeast,  " 

Seaton,Mi8S  Rose 902  Seventh  Street  Southeast,  '* 

Slosson,  Mrs.  Theo 419  Sixth  Street  Southeast,  " 

Scudder,  Mrs.  M.  C 521  Eighth  Avenue  Southeast,  " 

Smith,  Mrs.  D.  L 516  Fourth  Street  Southeast,  '' 

Stacy,  Alice  M 1401  Six.th  Street  Southeast.  " 

Strever,  Mrs 101  University  Avenue  Southeast,  ' ' 

Sisson,  Mary College  Hospital,  " 

Siddall,  Mrs.  W.  A 73  Fourteenth  Street  South,  " 

Smith,  Carrie  E 1800  Park  Avenue  South,  " 

Seaton,  Mrs.  J.  K 902  7th  Street  Southeast,  " 

Sheldon,  Mrs.  S Care  Dr.  A.  F.  Elliott,  " 

Shepley,  Mrs.  L.  C Cedar  Avenue  and  Twenty-sixth  Street,  " 

Shepley,  Mrs.  O.  H " 

Swift,  Grace  H 1204  Chestnut  Avenue,  ** 

Swift,  Mrs.  L 1204  Chestnut  Avenue,  " 

Spaulding,  Mrs.  W.  A 1424  Vine  Place,  " 

Smith,  Mrs.  D.  C Cor.  Fifth  and  Hennepin  Avenues,  ** 


UNIVERSITY  OF  MINNESOTA.  115 

Stark,  Miss  J.  Mary 134  Highland  Avenue,  Minneapolis. 

Sewall,  A.  R 481  Carroll  Street,  St.  Paul. 

Sewall,  Miss  Ida 481  Carroll  Street j  St.  Paul. 

Shuey,  Mrs.  A.  M 65  Highland  Avenue,  Minneapolis. 

Scribner,  Mrs.  D.  M 1512  Nicollet  Avenue,  " 

Sawyer,  Mrs.  T.  J 1512  Nicollet  Avenue,  " 

Sauter,  JVIiss  Laura Eighteenth  Avenue,  bet.  Fourth  and  Fifth 

Streets,  E.  D » 

Scharpf,  Mrs.  Geo 84  South  Thirteenth  Street,  " 

Scribner,  Mrs.  D.  M 1512  Nicollet  Avenue,  " 

Soutar,  Mrs.  Geo Luverne,  Minn. 

Sheldon,  Mrs.  H.  G Richfield,  Minn. 

Smith,  Mrs.  E.  T 66  Highland  Avenue,  Minneapolis. 

Smith,  Mrs.  Frank Ft.  Snelling,  Minn. 

Spaulding,  Mrs.  G.  S 319  University  Avenue  South,  Minneapolis. 

Sprague,  Mrs.  J.  J Oshkosh,  Wis. 

Shepherd,  Mrs.  Geo.  B...Cor.  First  Ave.  and  Sixteenth  St.  South,  Minneapolis. 

Sheldon,  Miss  Mary Excelsior,  Minn. 

Steele,  Mrs.  J.  A 103  Ninth  Street  South,  Minneapolis. 

Secombe,  Kittie  E 927  Fourth  Street  Southeast,  " 

Spear,  Mrs  Edward 502  Eighth  Avenue  South,  " 

Scudder,  M.  C 521  Eighth  Avenue  Southeast,  " 

Scudder,  Mrs.  J.  L 425  Eighth  Avenue  Southeast,  " 

Stone,  Mrs.  J.  W 1015  First  Avenue  North,  " 

Smith,  Mrs.  W.  K 100  Royalston  Avenue,  " 

Swett,  Ella  A 702  Fourth  Street,  " 

Shatto,  Mrs.  C.  W " 

Tweedie,  Mrs.  Wm 1815  Seventh  Street  South,  " 

Tucker,  Mrs.  Henry 826  First  Avenue  South,  " 

Taylor,  Mrs.  Benjamin 2200  Chicago  Avenue,  " 

Taylor,  Mrs.  B.  L 620  Fifth  StreetSouth,  " 

Talbert,  Mrs.  M.  J 1423  Fifth  Street  Southeast,  " 

Trogner,  Miss 1315  Second  Street  North,  '* 

Tupper,  Mrs.  D.  W 1113  Fourth  Street  Southeast,  ** 

Thompson,  Clara  A 701  Fifteenth  Avenue  Southeast,  " 

Thompson,  Mrs.  P.  M 701  Fifteenth  Avenue  Southeast,  " 

Twichell,  Mary 400  Ninth  Street  Southeast,  " 

Teall,  Mrs.  B.  F 1510  Sixth  Avenue  South,  " 

Taylor,  Miss  Virgi Seventeenth  Street,  near  Nicollet  Avenue,  " 

Truesdell,  Mrs.  J.  A 246  Farrington  Avenue,  St.  Paul. 

Trail,  Jane Sixteenth  Avenue  and  Seventh  Street  Southeast,  Minneapolis. 

Turner,  L.  H 2910  Thirty-first  Avenue  South,  " 

Townsend,  Mrs.  L.  R 19  Thirteenth  StreetSouth,  " 

Twichell,  Miss  M.  H 1604  Park  Avenue,  " 

Todd,  Mary  W 504  Fourth  Street  Southeast,  " 

Taylor,  Miss  E 720  Sixth  Avenue  South,  " 

Thompson,  Mrs.  Anna Northern  Pacific  Junction,  " 

Tuller,  Mrs.  C.  S Seventh  Street,  Lyons,  Iowa 

Truman,  Mrs.  B.  H 39  Fifteenth  Street  South,  Minneapolis. 


11^  BIENNIAL  REPORT 

Todd,  Mrs.  S.  D 504  Fourth  Street,  E.  D.,  Minneapolis. 

Trevellyan,  Mrs.  Am 508  First  Avenue  Northeast,  " 

Tenney,  Mrs.  Wm Cor.  Third  Ave.  South  and  Twelfth  Street,  " 

Thomberg,  Mrs.  John • 86  Twelfth  Street  South,  " 

Turner,  Mrs.  Rev.  W Poynette,  Wis. 

Thomberg,  Miss  Kate 86  Twelfth  Street  South,  Minneapolis. 

Tice,  Mrs.  W.  H 26  Eastman  Avenue,  " 

Thompson,  Miss  Mettie 613  Hennepin  Avenue,  " 

Turner,  Mrs.  Murtz Fifield,  Wis. 

Tally,  Miss  Maggie 2527  Three-and-a-Half  Avenue  South,  Minneapolis. 

Thompson,  Mrs.  H.  E 161  Pleasant  Avenue,  St.  Paul. 

Taylor,  Mrs.  K.  M Anoka,  Minn. 

Townsend,  Mrs.  L.  R 19  South  Thirteenth  Street,  Minneapolis. 

Twickham,  Mrs.  Willis Richfield,  Minn. 

Turner,  Miss  Minnie  E 2706  Thirty-first  Avenue  South,  Minneapolis. 

Turner,  Mrs.  Alvira 2910  Thirty-first  Avenue  South,  " 

Thomas,  Mrs.  W :..  409  Eighth  Street  Southeast,  " 

Ullmer,  Mrs.  M 207  University  Avenue  Northeast,  " 

Vind,  Mrs.  C.  L 710  University  Avenue  Southeast,  " 

Vrooman,  Mrs.  W 8  Holden  Street,  " 

Varney,  Mrs.  J.  M 1700  Three-and-a-Half  Avenue  South,  ** 

Vosburg,  Mrs.  A 1103  Seventh  Street  South,  " 

Van  Norman,  J.  D Box  123,  '' 

Van  Cleve,  Mrs.  E.  M 520  Fourth  Street  Southeast, 

Van  Cleve,  Mrs.  H.  S ...604  Fifth  Street  Southeast,  " 

Wilcox,  Mrs.  A.  G 105  Highland  Avenue,  " 

White,  Mrs.  C.  A 1512  Vine  Place,  " 

White,  Miss  Elburta 1804  Fourth  Avenue  South,  " 

Welles,  Mrs.  M.  H 1315  Seventh  Street  Southeast,  " 

Wornenninde,  Miss 353  Franklin  Street,  " 

Webster,  W.  W Clearwater,  Minn. 

Wahlstrom,  Albert 210  Third  Street,  Minneapolis. 

Wilder,  Mrs.  J.  A 1021  Fourth  Street  Southeast,  " 

Warnock,  A.  May 1408  Nicollet  Avenue,  " 

Wheaton,  Mrs.  Geo 119  Fourth  Street  Southeast,  '' 

White,  Mrs.  M.  C 1319  Fifth  Street  Southeast,  " 

Waltemath,  Miss 120  Fourteenth  Avenue  North,  " 

Williams,  Mrs.  A.  P 255  Hennepin  Avenue,  " 

Whitcomb,  Mrs.  M.  B 70  North  Twelfth  Street,  " 

Willenaw,  Mrs.  F 2014  Third  Avenue  North,  " 

Winterer,  Edward 1113  Fourth  Street  Southeast,  " 

Worley,  Mrs.  Charlotte 88  South  Fourteenth  Street,  " 

Whipple,  Mrs.  Wm Winona,  Minn. 

Winterer,  Miss  Ellen 1113  Fourth  Street  Southeast,  Minneapolis. 

Weller,  Miss  Marian 16  South  Twelfth  Street,  *' 

Woodward,  Frances  G 189  Island  Avenue,  " 

Wyman,  Mrs.  William 415  Fourth  Street  Southeast,  " 

Winston,  Mrs.  Fred  R 1013  University  Avenue  South,  " 

Wetherald,  A.  E 235  Fourteenth  Street,  St.  Paul. 


UNIYEESITY  OF  MINNESOTA.  117 

Woodburn,  Miss  Ida 30  South  Seventh  Street,  Minneapolis. 

Woodburn,  Mrs.  J.  A 30  South  Seventh  Street,  " 

Walcott,  Mrs.  Reynolds.. 61  Oak  Grove  Street,  " 

Williams,  Mrs.  E.  S 1729  Eleventh  Avenue  South,  '* 

Winchell,  Mrs.  C.  S " 

Wilson,  Helen  E 505  Eighth  Avenue  Southeast,  " 

Webber,  Mrs.  Minnie General  Delivery,  " 

Wilson,  Mrs.  J.  P 505  Eighth  Avenue  Southeast,  " 

Wells,  Mrs.  Genevive 903  First  Avenue  North,  " 

Whitney,  Mrs.  F.  W Beloit,  Wis. 

Wells,  Mrs.  S.  R Buffalo,  Wright  County,  Minn, 

Woods,  Mrs.  Chas 33  South  Tenth  Street,  Minneapolis. 

Weller,  Mrs.  J.  H 1824  Nicollet  Avenue,  *' 

Williams,  Mrs.  A.  C Ninth  Street,  near  Mary  Place,  " 

White,  Miss  Ida  E 1015  Nicollet  Avenue,  " 

White,  Miss  M.  E 1015  Nicollet  Avenue,  " 

Wadleigh,  H.  L 1417  Sixth  Street  Southeast, 

Wells,  Mrs.  C.  W 2500  Stevens  Avenue,  '' 

Wadleigh,  E.  H 1417  Sixth  Street  Southeast, 

Wade,  Mrs.  €.  H 262  Central  Avenue,  " 

Wilcox,  Mrs.  J  .P Richfield,  Minn. 

WuUweber,  Mrs.  M.  R Iowa  City,  Iowa. 

Woodmansee,  Mrs.  D.  W 1214  Fifth  Street  Southeast,  Minneapolis. 

Warner,  A.  A St.  Cloud,  Minn. 

Whiting,  Mrs.  A.  V St.  Cloud,  Minn. 

Weber,  Mary  L 1401  Sixth  Street  Southeast,  Minneapolis. 

Williams,  Mrs.  H.  R 837  Fifteenth  Avenue  South,  '' 

Ware,  Mrs.  J.  L 312  Nineteenth  Avenue  Southeast,  " 

Wolfrum,  Miss  0 312  Fifth  Street  Northeast,  " 

White,  Mrs.  S.  B Watervliet,  Mich. 

Walke,  Mrs.  Chas 1129  Hennepin  Avenue,  Minneapolis. 

Watson,  Mrs.  B.  K 39  Seventeenth  Street  South,  '• 

Westcott,  Mrs.  Dr 1909  Hawthorne  Avenue,  *' 

Williams,  Mrs.  S.  B 12  Eighth  Street  North,         ^  " 

Walker,  Miss  May 726  First  Avenue  North,  " 

White,  Ida  E 1015  Nicollet  Avenue,  " 

Wheeler,  Mrs.  Wm Sixth  Street  North,  *' 

Williams,  Mrs.  B.  H 34  South  Seventh  Street,  " 

Wilson,  Mrs.  E.  M ..,1300  Hawthorne  Avenue,  " 

Watts,  Miss  Martha 425  University  Avenue  Southeast,  " 

Wakefield,  Annie  L 1812  Nicollet  Avenue,  " 

White,  Miss  Flora 529  Eighth  Avenue  Southeast,  " 

White,  Mrs.  E 616  Franklin  Avenue,  " 

Whitney,  Mrs.  A 413  Grant  Street,  " 

Wilson,  Mrs.  N.  G 424  Third  Avenue  Northeast,  " 

Willmas,  Mrs.  J.  R 510  First  Avenue  Northeast,  " 

West,  Mrs.  H.  G 200  Fourth  Street  Northeast,  ** 

Wells,  Mrs.  T.  B " 

Wilson,  Mrs.  M.  G 1115 'Fifth  Street  Southeast,  ** 


118  BIENNIAL  REPORT 

Wood,  Mrs.  Emma Excelsior,  Minn. 

Walker,  Mrs.  P.  B 726  First  Avenue  North,  Minneapolis. 

Walker,  Mrs.  James 716  University  Avenue, 

White,  Mrs.  S.  B 1228  Fourth  Street  Southeast, 

Wilcox,  Mrs.  M.  L 716  University  Avenue  Southeast, 

Watson,  Mrs.  Geo.  C • 2618  First  Avenue  South, 

Wolverton,  Mrs.  I.  A 802  Sixth  Avenue  South, 

Wolford,  Mrs.  W.  L 59  Tenth  Street  South, 

Whitney,  Mrs.  C.  L Box  178, 

Young,  Mrs.  S.  J '. 1721  Fourth  Street  Southeast, 

Yenney,  P.  F.  P St.  Cloud,  Minn. 

Ziegler,  Mrs.  C.  C 2123  Lyndale  Avenue  North,  Minneapolis. 


## 


INDEX 


TO 


MISS  COESON'S   LECTUEES. 


Page. 

Apple  dumplings,  baked 33 

Apple  dumplings,  steamed 34 

Apple  merringue 48 

Apple  pie 40 

Beans,  How  to  cook 25 

Beef  a  la  mode  rolls 84 

Beef,  Baked  tenderloin  of. 91 

Beef,  Corned 82 

Beef,  Fried  steak 35 

Beef,  To  season  and  test  when  done.  37 

Beef,  To  make  tender 38 

Beef,  Pounding 37 

Beef,  Gravy  for 80 

Beef,  Pressed 83 

Beef,  Roast 76 

Braising,  French  method.; 79 

Beets,  To  boil 74 

Bread,  Graham 44 

Bread,  Making 41,  45,  46 

Bread,  Rolls 47 

Breading  meats 50 

Caramel  for  coloring  soups 39 

Caramel  custard »  85 

Cabbage,  To  boil  quickly,  without 

odor 81 

Cabbage,  To  cook    to  serve  with 

braised  meat 80 

Carrots,  Stewed 73 

Cheese  crusts 57 

Cheese,  Welsh  rarebit 96 

Chicken,  Fricasseed 61 

Chicken,  Fried 63 

Chicken,  Roast 58 

Cookery  for  the  sick 96 

Beef  tea 98 

■   Chicken,  Broiled 96 

Chicken,  Barbecued 97 

Jelly,  Oatmeal 97 

Rennet 98 

Salad,  Orange 98 

Trout,  Broiled 97 


Page. 
Dumplings,«Apple 33,  34 

Fat,  To  absorb  after  frying 72 

Fish,  Cod,  stewed  in  cream 70 

Fise,  Cod  cakes 71 

Fish,  Fried 65 

Fish,  Pickerel,  fried 89 

Fish,  White,  to  prepare 28,  31 

Fish,  To  remove  odor  of 30 

Gravy,  for  meat 68 

Hash,  French? 91 

Hash,  Baked 92 

Hash,  Corned  beef 93 

Hominy 64 

Lamb,  Baked 49 

Lentils,  How  used 26 

Lettuce,  To  keep  fresh 89 

Liver,  Fried..* 92 

Meats,  Breading 50 

Omelettes,  Plain  breakfast 14 

Omelettes,  Light  14 

Onions,  To  remove  odor  of. 30 

Oysters,  breaded 95 

Oysters,  Broiled  with  bacon 95 

Oysters,  Broiled,  plain 95 

Oyster  fritters 94 

Oyster  liquor.  How  to  use 94 

Oysters,  Philadelphia 96 

Oysters,  Roast 94 

Oyster  soup 95 

Pastry,  Light 35 

Pastry,  Plain 31 

Peas,  To  wash 88 

Pie,  Sliced  apple 40 

Pie,  Rhubarb 46 

Pie,  To  prevent  juice  from  running 
out  of. 47 


INDEX. 


Page. 

Potatoes,  Baked » 66 

Potatoes,  Boiled 54 

Potatoes,  Stewed  in  butter 12 

Potatoes,  To  soak 57 

Poultry,  To  sew  for  roasting 51 

Pudding,  Bread  and  apple t...  44 

Pudding,  Cabinet 66 

Quail,  Boned 15 

Rice,  Piloff  of. 90 


i,  To  clean 11 

Salmon,    Boiled,  with  cream 

sauce 9,  13 

Soup,  Beef  and  vegetable 18,  21 

Soup,  Cream 53 

Soup,  Caramel  for  colorina^ 39 

Soup,  Clarify 7. 39 


Page. 

Soup,  Pea,  with  crusts 17,  26,  68 

Soup,  Tomato 86 

Soup  as  a  stimulant 20 

Soup,  Value  of. 19 

Soup,  Stock  for 7 

Spinach,  To  boil 88 

Stews,  Brown 27 

Stews,  Meat 22 

Stews,  White 23 

Turnips,  To  bake 82 

Venison,  with  currant  jelly 75 

Vegetables,  To  preserve  color  of  in 
cooking 87 

Welsh  rarebit 96 

Yeast,  Use  of 43 


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